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Categories:
oil onion carrots celery mushrooms tomatoes tomato puree thyme lentils sweet potatoes potatoes Creme Fraiche
Viewed: 60 - Published at: 7 years agoIngredients
- 2 tablespoons oil
- 1 onion
- 200 g carrots
- 1 celery
- 250 g mushrooms
- 400 g tomatoes
- 1 tablespoon tomato puree
- 1 sprig thyme
- 400 g lentils
- 300 g sweet potatoes
- 300 g potatoes
- 50 g creme fraiche
Method
- Preheat the oven to 200C/180C Fan/Gas 6.
- Heat the oil in a pan and cook the onion over a medium heat until soft.
- Add the carrots and celery and stir well.
- Cover and cook over a low heat, stirring occasionally, for 5 minutes.
- Add the mushrooms and cook, stirring occasionally, until the juices run.
- Increase the heat and cook, stirring often, until the juices evaporate.
- Add the tomatoes, tomato puree, thyme and lentils and simmer, stirring occasionally with a spoon for 10 minutes.
- Transfer the mixture to a baking dish.
- Cook the sweet potatoes and potatoes until tender.
- Drain and mash with the creme fraiche.
- Put on top of the mushroom and lentil mixture.
- Bake for 20 minutes.
