Curried Lentil Bake
RachelIngredients
- 1 tbsp oil
- 1 onion ((finely chopped))
- 1/2 tsp finely chopped garlic
- 1 celery stalk ((finely chopped))
- 2 medium carrots ((finely chopped))
- 1 tbsp mild curry powder*
- 1 cup (175g) red split lentils
- 2 1/3 cups (580ml) vegetable stock*
- 1 medium (1 1/2 cups) / (235g) sweet potato ((cut into approx. 1 cm cubes))
- 1/2 cup (70g) frozen peas
- 3 eggs ((lightly beaten))
Instructions
Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 10 mins (until softened.) Add the curry powder and cook for a further minute Add the lentils & stock, bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock absorbed (approx. 20 mins) Meanwhile, heat a little oil in a pan and fry the sweet potato cubes, on a low heat, for approx. 10min. (add a little water if needed) Pre heat oven to 180C/350F/Gas4 Once lentils are cooked, allow to cool slightly and then add the potato, egg and peas. Stir until combined. Place the mixture in a greased, ovenproof dish (mine was 10" x 7.5") Bake in the oven for 30-40 mins or until set and golden (mine took 35 mins) but timings will vary with ovens. Slice into squares. I cut into 20 pieces.
Servings: 20