Ingredients (Serves 4)
1 kg sweet potatoes, in cubes
2 leeks or 1 onion, chopped finely
2 garlic cloves, chopped finely
2 carrots, chopped into small cubes
150g dried green lentils
500 ml vegetable stock
200 ml red wine
1 x 400g can chopped tomatoes
1 tbsp tomato puree
2 tsp fresh thyme or 1 tsp mixed dry herbs
5 bay leaves (optional)
1 tbsp vegetable or olive oil
1 tbsp butter
100g cheddar, red leicester or other hard cheese
1) Fry the leek or onion and garlic in the oil for 1 minute, then add the carrots and cook for another 1 minute. Add the lentils, stock, wine, tomatoes, tomato puree, herbs and bay leaves. Simmer without the lid for around 30 minutes until the lentils are al dente and the stock has reduced.
2) Cook the sweet potatoes in a pan of salted water or pressure cooker until soft, then mash with the butter.
3) In a casserole dish, layer the lentil mix, then the potatoes and top with the cheese. Cook at 180 degrees C for 30 minutes. Serve with peas or another green veg.