Brilliant way of getting some root veg and legumes in and if consumed with some spring greens or cabbage, some crucifers like broccoli or cauliflower, you get a full health kick meal low in fat and high in fibre. I have adapted this recipe to be oil free and vegan friendly from the ‘Pinch of Nom’ book series. Can be served with my Greaseless gravy here: https://oilfreefoodie.com/2021/04/24/greaseless-gravy/

Time: Approximately 1hr

Ingredients

450g Large ish potatoes, peeled and chopped in half.
Half a swede, peeled.
2 Carrots, peeled and grated
150g Frozen peas
150g Dried green lentils
1tbsp low sodium tamari or soy sauce
2 tbsp water
1 Onion, finely chopped
3 Garlic cloves, crushed
1 tbsp Tomato puree
1.5 tsp Dried thyme
2 tsp Marmite
1 400g tin chopped tomatoes
1 tbsp Vegan Worcester sauce
Black pepper
150ml Vegetable stock – Ensure oil free, follow my recipe here: https://oilfreefoodie.com/2021/04/23/stock-cubes/

Method:

1 – Put cold water into the saucepan, pop in the swede and potatoes and put on a high heat. Bring to the boil. Once the water has started boiling, boil the veg for 5mins. Best to under cook the veg as you don’t want them to be too soft.

2 – Whilst the water is coming to the boil weigh out the lentils in a colander, and rinse them well and leave to drain.

3 – Remove the swede and potatoes from the water and leave to cool on a plate or bowl.

4 – Now make the rest of the bake. In the large saucepan put in the tamari/soy sauce and water and add the onion and garlic on a medium heat, stirring regularly and adding a little more water if necessary. Stir for 4/5mins until soft.

5 – Dissolve the marmite in the veg stock and add to the pan along with the thyme, tomato puree and tinned tomatoes. Stir for a couple of minutes.

6 -Add the lentils, grated carrot and peas, stir, then bring to a simmer and leave simmering on a low heat for about 10 minutes, stirring occasionally. Add a good sprinkle of black pepper, (i add at least 2 tsp) and stir.

7 – While it is simmering, grate the swede and potato into a bowl. Mix them together gently with your hands. Pre heat the oven at 200 degrees C

8 – Remove the lentil mixture from the pan and put a good thick layer into the casserole dish, leaving about an inch at the top. Depending on the size of you casserole dish, there should be some mixture left over. Pop in a air tight container an keep in the fridge for another meal within 7 days.

9 – Put the potato and swede mixture on top. Pop the dish in the oven and bake for 25mins, until potato and swede has browned or just slightly burnt.