Hi Spanx,
All quanties approximate (apart from the lentils and you can choose the amount of cheese that you use !),
Serves 6-8 depending on how hungry you are. Syn free no green and EE apart from the cheese which I use as part of my HexA but can be synned if wanted.
3-4 carrots sliced
3-4 sticks celery sliced
2 onions
2 vegetable stock cubes
8oz red lentils (although I'm going to try with green ones too at some stage)
some green herbs - oregano, thyme for me but take your pick
Dash or two of worcester sauce
A few shakes of tabasco (optional)
about 650-700mls boiling water
To top, Approx 750g potatoes - mashed with a few spoons of very low fat fromage frais and 1-2 tsp mustard to taste (I only know 750g because they come in a bag ready peeled
)
Approx 168g reduced fat cheddar (either 0.5 HexA per person if serving 8 or equivalent syns - you can work it out !!!!)
Fry onions in fry light until starting to soften. Add carrots and celery for a few mins (with a little bit of water), then add lentils, herbs, stock cubes and rest of water plus tabasco and worcester sauce if you're using (the worcester sauce was my addition to the recipe - a bit random I know but leave it out if you don't want it). Boil for about 10 mins until lentils are cooked (or until you've finished mashing the potatoes !).
Meanwhile cook the potatoes (about 10-15 mins boiling time if they are cut into chunks), mash with fromage frais and mustard to taste (again optional if you dont' like it). Put lentil mixture into a dish, top with potato then add however much cheese you want to add. Put in oven for about 30 mins in a hot oven and grill cheese if needed at the end.
This may be anecdote but yesterday I made it all, then let it cool and then reheated for 40 mins (from a cold oven) and it was better in that the cheese was much more crispy ! Might be chance but I've shared it with you anyway !!!!
Enjoy. Yum yum.
Gail x