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Categories:
potatoes milk butter brown onion clove garlic tomatoes vegetable stock water tomato pastepuree red wine red lentils carrot frozen peas Italian parsley
Viewed: 31 - Published at: 5 years agoIngredients
- 6 whole Potatoes (for Mashing)
- 1 dash Milk Or Cream
- 2 Tablespoons Butter
- 1 whole Brown Onion (medium)
- 1 clove Garlic
- 1 jar Crushed Tomatoes
- 1 cup Vegetable Stock
- 1 cup Water
- 2 Tablespoons Tomato Paste/puree
- 13 cups Red Wine
- 23 cups Red Lentils
- 1 whole Carrot
- 1/2 cups Frozen Peas, Thawed
- 13 cups Italian Parsley
- Grated Cheese For Sprinkling (optional)
Method
- Preheat the oven to Hot (200C)
- Make some mashed potatoes: Peel and chop the potatoes, boil in a pot of water until soft, drain, add half the butter and a dash of milk and mash.
- Set aside.
- Melt the remaining butter in a deep frying pan.
- Cook the onion and garlic, stirring until the onion softens.
- Add the tomatoes, stock, water, tomato paste, wine, lentils and diced carrot.
- Bring to the boil, then reduce heat and simmer, uncovered, for about 15 minutes, stirring occasionally.
- Add the peas and parsley, cook for 5 minutes.
- Spoon the tomato mixture into a 4-cup ovenproof dish.
- Spread the mashed potato on top (sprinkle with some grated cheese if you like).
- Bake uncovered for 20 minutes, allow to stand for 10 minutes before serving.
- Note: You can use tins of lentils instead of the dried red lentils.
- If you do, just omit the water from the recipe.
