Lentil Bake


An exceptionally cheap meal, filling and flavoursome it’ll warm you up on  a winters night.  If you can’t be bothered mashing potatoes, cover with foil before baking.
Photo by Devin Hart - The Vertical Line
1 tablespoon olive oil
1 onion, chopped
1 stick celery, chopped
2 cloves garlic, crushed
1 cup diced pumpkin
3 cups vegetable stock
4 leaves silverbeet (chard), sliced
¼ cup walnuts
1 ¾ cups red lentils
2 cups mashed potato
2 tablespoons grated parmesan or cheddar

Preheat oven to 200ºC

Heat the oil in a large saucepan and sauté the onion, celery, garlic, and pumpkin until browned and beginning to soften.

Add the vegetable stock and heat through, using a wooden spoon to scrape the brownings from the bottom of the pan as you stir.

Add the silverbeet, walnuts and lentils and pour into an oven-proof baking dish.

Top with mashed potato and cheese.  Bake for 30-35 minutes.

Serves 4-6
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Cost per serve: $2.09

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