Try this nutritious dish which is packed with vitamins and minerals from the vegetables and lentils. This dish retains a great amount of nutrients from this method of cooking.
1 tablespoon sunflower oil 1 onion
finely chopped 500g diced carrots
2 garlic cloves finely chopped
1 can low sugar
low salted baked beans
125g red lentils
450ml vegetable stock
Salt and pepper
750g baking potatoes, chopped into chunks
150g cabbage, finely shredded
4 tablespoons skimmed milk
100g grated cheddar cheese
Heat oil in a pan and add the onions. Cook until softened.
Stir in carrots and garlic for 2 mins. Add the beans, lentils, stock, salt an d pepper to taste. Bring this to the boil and simmer for 20 minutes until the lentils are tender.
In the meantime, start on the topping. Cook the potatoes with boiling water for 15 minutes. Add the cabbage and cook for a further 5 minutes with the potatoes.
Drain the potatoes, return them to the pot and mash with the skimmed milk, adding the cabbage and two thirds of the cheese. Stir this all together.
Pour the carrot mixture into a pie dish. Spoon the potato mixture on the top of the carrots and sprinkle with the rest of the cheese.
Place in a preheated oven and grill until golden brown.
Serves 4. Calories 480
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