Ingredients
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3/4 cup red lentil
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5 medium potatoes
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1 tablespoon olive oil
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2 medium carrots, chopped
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3 stalks celery, chopped
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3 garlic cloves, crushed
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1 teaspoon hot curry powder
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5 medium ripe tomatoes, peeled and chopped
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3 tablespoons tomato paste
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1 cup water
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2 tablespoons chopped fresh parsley
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15 g butter, melted
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1/4 teaspoon paprika
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2 medium onions, chopped
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1 large vegetable stock cube, crumbled
Instructions
- Add lentils to a large saucepan of boiling water; bring to the boil, then reduce heat and simmer uncovered for 10 minutes.
- Drain well.
- Boil or steam potatoes in their skins until tender. Set aside.
- Heat oil in large saucepan; add onions, carrots, celery and garlic.
- Stir over medium heat for about 5 minutes, until onions are soft and translucent.
- Stir in curry powder; cook for 1 minute.
- Add tomatoes, crumbled stock cube, water and tomato paste.
- Bring to the boil; reduce heat and cover.
- Allow to simmer for 10 minutes, or until veges are just tender.
- Stir in the parsley and lentils.
- Spoon into large ovenproof dish |(about 8 cup capacity).
- Slice potatoes and arrange over lentil mixture.
- Brush potatoes with butter, sprinkle with paprika and bake in moderate oven (190C) for about 50 minutes.