This week my recipe of the week is a mid-week family meal, a Vegetable Lentil Pie. It’s pretty easy and is nice and healthy, perfect for weaning and any leftovers can be saved and frozen to enjoy later. I don’t add salt, but you can do at the end or whilst it’s simmering if you’re not giving it to very young children. Like my Veggie Bean Bake, this recipe can be tweaked according to whatever veg you have in your fridge. And if you use fry light, it’s Slimming World friendly if you count the cheese as syns or your healthy extra.
Vegetable Lentil Pie
Serves: 2 adults and 2 toddlers
1 large or 2 medium sweet potatoes
1 onion, chopped
Handful of mushrooms, chopped
A large handful of other chopped veg. I tend to use one large carrot but you could replace this with courgette or peppers if you fancy
1 bay leaf
1 tsp dried thyme
1/2 a tin of chopped tomatoes
1 tin of green lentils
1 tbsp tomato puree
40g cheddar cheese, grated
- Fry the onion for a few minutes in oil or fry light.
- Meanwhile put the sweet potato on to boil in a separate pan.
- Add the mushrooms and chopped carrots or veg to the onions and fry for another 5 minutes.
- Add the tinned tomatoes, drained lentils, the bay leaf and dried thyme. Cover the pan with a lid and simmer for 10-15 minutes until all the veg is cooked through.
- Pre-heat the oven to 190/170 fan.
- Mash the sweet potato.
- Pour the lentil mix into a pie dish and add the sweet potato mash on top. Use a fork to spread it about. Top with the grated cheese.
- Bake in the oven at 180/160 fan for 20-25 minutes until the cheese has melted and turned a nice golden brown.
- Serve with more steamed veg of your choice.
Like the look of this recipe? Pin it for later…