800g medium new potatoes quartered
2 tbspn MCT Oil
1 medium brown onion chopped finely
1 clove garlic crushed
415g can crushed tomatoes
1 cup (250ml) Vegetable stock
1 cup (250ml) Water
2 tbspn Tomato paste
1/3 cup (80ml) Dry red wine
2/3 cup (130g) red lentils
1 medium carrot chopped finely
1/2 cup (60g) frozen peas, thawed
2 tbspn Worcestershire sauce
1/3 cup Coarsely Chopped fresh flat-leaf parsley
Preheat oven to hot
Boil, steam or microwave potato until tender; drain. Mash in large bowl with half the MCT Oil.
Heat remaining MCT Oil in medium deep frying pan; cook onion and garlic, stirring, until onion
softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to a
boil. Reduce heat; simmer, uncovered, 15 minutes stirring occasionally. Add peas, sauce and
parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1-litre oven proof dish.
Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes
before serving
2 tbspn MCT Oil
1 medium brown onion chopped finely
1 clove garlic crushed
415g can crushed tomatoes
1 cup (250ml) Vegetable stock
1 cup (250ml) Water
2 tbspn Tomato paste
1/3 cup (80ml) Dry red wine
2/3 cup (130g) red lentils
1 medium carrot chopped finely
1/2 cup (60g) frozen peas, thawed
2 tbspn Worcestershire sauce
1/3 cup Coarsely Chopped fresh flat-leaf parsley
Preheat oven to hot
Boil, steam or microwave potato until tender; drain. Mash in large bowl with half the MCT Oil.
Heat remaining MCT Oil in medium deep frying pan; cook onion and garlic, stirring, until onion
softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to a
boil. Reduce heat; simmer, uncovered, 15 minutes stirring occasionally. Add peas, sauce and
parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1-litre oven proof dish.
Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes
before serving
Little Leakers
Lentil Burgers
