65minutes, 30 of them waiting
430Calories
18gProtein
4servings
The English bake without meat: lentils bring bite and protein, tomato purée and thyme the depth. The mash is made with soya milk and olive oil. For four.
Ingredients
Forservings
- 200 gLentils, brown, dried
- 700 gPotatoes, floury
- 150 gCarrots
- 100 gOnion
- 80 gCelery
- 30 gTomato purée (2 tbsp)
- 500 mlVegetable stock
- 80 mlSoya milk
- 25 gOlive oil
- Thyme, garlic, soy sauce, nutmeg, salt, pepper
How to make it
- Peel the potatoes, boil them soft, mash with the soya milk, half the oil, salt and nutmeg.
- Dice the onion, carrot and celery, soften them in the rest of the oil for five minutes, toast the garlic and tomato purée with them.
- Add the lentils, stock and thyme and simmer for 25 minutes until the lentils are soft and the sauce thick. Season with soy sauce, salt and pepper.
- Lentils into a dish, mash on top, draw ridges with a fork.
- Bake at 200 degrees for 30 minutes until the ridges brown.
One tip
It keeps four days and freezes in portions.
Nutrition per serving
| Calories | 430 |
|---|---|
| Protein | 18 g |
| Fat | 8 g |
| Carbs | 73 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
Chicken fajitas
Lentil roast with mash and peas
Turkey meatloaf