This dinner is a fantastic, easy, fast (under 30 minute) winter meal, packed with lots of nutrition and taste, and is low in fat and low GI. It’s definitely one of my favourite meals. I usually make a double batch so I can have it for lunch the next day as it reheats really well in the microwave.
1 tin puy lentils, drained and rinsed
1 carrot, peeled and diced small
1 small onion, diced
2 handfuls of sliced mushrooms (frozen okay)
1/2 carton chopped tomatoes
Umami paste (optional – regular Umami paste has anchovies in it, but there’s a vegetarian version available as well)
1 large sweet potato, peeled and cut into 1-inch cubes
2 teaspoons (or more, to taste) of vegetable bouillon
Bisto onion gravy (optional but highly recommended!)
optional ingredients: chili powder or flakes, dried rosemary, paprika
Pre-heat your oven to 220C/gas mark 6
Boil water in a kettle and transfer to a saucepan. Add the bouillon to the boiling water (taste and add enough for it to taste like stock). Boil the potatoes for about 15 minutes, or until soft.
In a large skillet, heat a little oil and fry the onion and carrot until soft, around 4-5 minutes. Remove from pan and set aside. In the skillet, add the mushrooms (fresh or frozen) and cook until all of the water has evaporated. Add back the onion and carrot, and add the lentils, chopped tomatoes and Umami paste. Stir until heated all the way through. Season with salt and pepper, and optional chili powder or flakes.
Drain the soft potatoes and return them to the saucepan. Mash.
Divide the lentil mix into two oven-proof single serve dishes. Top with the mashed sweet potato. For a little colour you can sprinkle a bit of paprika over the potato. I sprinkled a tiny bit of dried rosemary into the potatoes and mixed through. Heat in the oven for 10 minutes.
Serve with a jug of vegetarian gravy – I prefer Bisto onion gravy.Pin It