Garlic mash potato bake
Give your guests more than just mash with this tasty bake. Comfort food has never tasted so good
Vegetable stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oilor rapeseed oil
- 1 onionfinely chopped
- 3 garlic clovessliced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tbsp dried thyme
- 3 medium carrots(about 200g), sliced
- 2 medium celery sticks(about 120g), finely sliced
- 1 red pepperchopped
- 1 yellow pepperchopped
- 2 x 400g cans tomatoesor peeled cherry tomatoes
- 1 vegetable stock cubemade up to 250ml
- 2 courgettes(about 300g), sliced thickly
- 2 sprigs fresh thyme
- 250g cooked puy lentils(we used Merchant Gourmet ready-to-eat puy lentils)
Nutrition: per serving
- kcal216
- fat5glow
- saturates1g
- carbs31g
- sugars16g
- fibre10ghigh
- protein12g
- salt1.6g
Method
step 1
Heat the olive or rapeseed oil in a large, lidded, heavy-based pan over a medium heat. Lower the heat slightly then add the onion, cooking gently and stirring occasionally, for 5-10 mins until softened.
step 2
Stir in the garlic cloves, smoked paprika, ground cumin, dried thyme, carrots, celery sticks, red and yellow peppers, and cook for 5 mins.
step 3
Tip in the tomatoes along with the vegetable stock, courgettes and thyme sprigs. Give it a good stir, cover, and cook for 20-25 mins.
step 4
Remove the thyme sprigs and discard. Stir in the cooked lentils and bring back to a simmer for 5 mins until warmed through. Serve with wild and white basmati rice, mash or quinoa.
