Serves 2
puy lentils or masoor dal 100g, soaked
vegetable stock 250ml
olive oil 1 tbsp
onion 1, finely chopped
garlic clove 1, crushed
carrot 1, finely diced
tomatoes 200g, chopped
thyme a few sprigs, leaves chopped
Worcestershire sauce a good splash (try American Garden available at gourmet stores)
salt and pepper to season
potatoes 125g, peeled and chopped
sweet potatoes 125g, peeled and chopped
butter 15g
milk a good splash
Cook the lentils in the stock in a covered saucepan, about 25 minutes. Drain, saving about one fourth of the liquid.
Heat the olive oil in a pan and cook the onion and garlic until softened. Add the carrot and cook on a medium heat for about 2 minutes. Add the tomatoes, thyme and Worcestershire sauce. Simmer for 10 minutes then stir in the lentils and reserved liquid and cook for 5 minutes. Season to taste.
Boil the potato and sweet potato until very tender then drain and mash with the butter and a splash of milk. Season to taste.
Heat the oven to 200°C. Place the lentil mix in an ovenproof dish. Top with the potato mash then bake for 30 minutes until the top is golden.