Stuck in December madness? Dashing about shopping, finishing off work, maybe a hectic social calendar? At this time of year it is all too easy to opt for the quick fix of a takeaway. That doesn’t do a lot of good for waistlines or wallets, both of which can be strained by the approach of Christmas.
Take a few moments to check that you have the items for this easy winter warmer. This is a protein packed vegetarian dish – meat and fish eaters can ring the changes by adding anchovies or cooked meatballs.
1 medium onion
2 large potatoes
2 tins green lentils
2 garlic cloves
- Peel and slice the potatoes. Cover with boiling water, return to the boil and simmer for about 10 minutes. Add the frozen peas, return to the boil and simmer for a further five minutes.
- Meanwhile, peel and chop the onions. Peel and crush the garlic. Slice the mushrooms. Drain the lentils.
- Heat the oil in a frying pan and fry the onion and garlic until softened. Add the mushrooms and fry for a couple of minutes. Throw on a teaspoon of cumin and a teaspoon of paprika and stir fry for a further minute.
- Tip this mixture into a casserole dish. Add the lentils, and a tablespoon each of soy sauce and balsamic vinegar (or more if liked). Mix it all up. (Add cooked meat or fish at this point if desired)
- Drain the cooked peas and potatoes, then place on top of the lentil mixture; if you are feeling artistic, use a fork to arrange the potato slices. Drizzle with olive oil.
- Place the dish in an oven set to around 200C and cook for 20-25 minutes to brown the potatoes. Just enough time to do the washing up and set the table!