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How to cook cottage pie with leeks and lentils

Cottage pie with leeks and lentils

Brown lentils are a useful ingredient in both a vegetarian and a microwave diet. They cook quickly, have a good texture and absorb other flavors well.
 


INGREDIENTS

  • 100g (4 oz) brown lentils
     

  • 900ml (11/2 pints) boiling water
     

  • 2 potatoes, weighing about 225g (8 oz) each
     

  • 15ml (1 tbsp) shoyu
     

  • 30ml (2 tbsp) chopped fresh parsley
     

  • 30ml (2 tbsp) sunflower oil
     

  • 350g (12 oz) leeks, diced
     

  • 225g (8 oz) carrots, diced
     

  • 1 small cauliflower, divided into florets
     

  • For the mushroom sauce

  • 15ml (1 tbsp) sunflower oil
     

  • 175g (6 oz) mushrooms, diced
     

  • 5ml (1 tsp) paprika
     

  • 5 ml (1 tsp) chopped fresh sage
     

  • 15ml (1tbsp) shoyu
     

  • Salt and black pepper

Method

  1. Put the lentils in a deep dish, pours over the boiling water, cover and cook for 12 minutes. (All powers), stirring 2-3 times. Leave to stand for 5 minutes. Then drain, reserving the stock.

     

  2. Pierce the potatoes and wrap in absorbent paper. Cook for 8 minutes, 600W (61/2 minutes, 700W; 10 minutes, 500W), turning over and rearranging halfway through. Leave to cool, then mash the flesh. Stir in the shoyu, parsley and 15ml (1 tbsp) oil.

     

  3. Put the remaining 15ml (1 tbsp) oil in a medium dish and cook for 1 min, 600W (30 seconds, 700W; 1 minute, 500W). Stir in the leeks, carrots and cauliflower and cook for 1 minute. Add 90ml (6 tbsp) water, cover and cook for 6 minutes, 600W (5 minutes, 700W; 71/2 minutes, 500W), stirring once. Stir in the lentils.

     

  4. For the sauce, put the oil in a separate medium dish and cook for 1 minute, 600W (30 seconds, 700W; 1 minute, 500W). Stir in the mushrooms and cook for 4 minutes, 600W (3 minutes, 700W; 5 minutes, 500W), stirring once or twice.

     

  5. Liquidize until smooth, adding a little lentil stock. Stir in to the vegetables and mix in the paprika, sage and shoyu. Season well with salt and pepper.

     

  6. Spoon the vegetables into a dish, top with the mashed potato and cook for 5-6 minutes, 600W (4-5 minutes, 700W; cook for 4-5 minutes, 500W), giving the dish a half turn halfway through. Leave to stand for 3 minutes. Brown under a preheated conventional grill if you prefer a crisped topping.

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