By Sal Hanvey, one of our Nutrition and Culinary specialists, who has a real passion for finding ingredient substitutes and alternatives for those with food intolerances, or allergies, without compromising on nutritional value or taste.
Puy lentils 200g cooked
1 cup- Stock of choice
6 large potatoes
80ml Milk- Non dairy or dairy
2 tbsp- Butter or vegan spread
1 medium Onion
4 cloves Fresh garlic
1 large carrot or a sweet potato
2 tsp total Dried herbs – eg- rosemary, thyme and marjoram
3 tbsp Soy sauce or gluten free tamari sauce
2 tbsp- Corn flour
1 cup chopped tomatoes or Passata
Spring greens / tender stem broccoli (or similar- as your side)
***If you buy the Puy lentils cooked (green) NOT RED lentils. If you buy them Uncooked them just rapid boil for 15 mins in water. 1 part lentil to 4 part water and have them cooked to start the class.
Peel and chop potatoes and put them in a pan of boiling water, with a pinch of salt, cover and bring to boil and simmer for 15 mins approx. Drain, and return to pan, lid off to steam dry. Then add 80ml of milk of choice and a couple of tablespoons of butter or spread of choice. Mash and set aside. Put oven on to 200 degrees
In the meantime, peel and chop 1 medium onion, 4 garlic cloves, finely and 1 large carrot, dice small. Add these to a medium heat skillet or frying pan with a little glug of olive oil and a pinch of salt.
Then add 2 tsp total of various herbs like marjoram, thyme, rosemary, oregano, etc.
Add the lentils- 200g cooked.
Add 2 tbsp corn flour
Add 3 tbsp tamari or soy
Add 1 cup crushed tomatoes tinned or pasta
Add 1 cup stock
Add salt and pepper
Pour into a baking dish. Add the potatoes spoonful at a time, so it doesn’t sink and the fork to create smoothness and browning potential. drizzle with olive oil and put in the oven for 30 mins. Garnish with chopped herbs if required.
Steam some green veg of choice and drain after 15 mins and season with salt and pepper, a splash of olive oil and the juice from half a lemon.