130gparsnipsfrozen, roasted as per packet instructions and cut into 2cm pieces
160goniondiced
240gcarrotsdiced
170ggreen lentils
2tspsmarmite made into a stock with approx 700ml hot water
50mlveg oil
garlic, salt, pepper
1dessertspoondried oregano
500gpotato sliced into 3mm thick slices and par boiled for 10 mins
To Serve
240gpeas
Instructions
Put parsnip in the oven to roast.
Meanwhile, fry onion, garlic, carrot for a few mins until browned, then add lentils, stir until oil and garlic is absorbed, then add the water, oregano and stock..
Cook for 40'ish mins until the lentils are soft to the tooth and have absorbed all the water and stock, add parsnips.
Click here to start a 40 minute timer
Taste and adjust seasonings if needed, your stock may be salty enough and therefore not needed
Fill an oven dish with your lentil and vegetable mixture.
Season your potato slices, then layer them on top of the lentil mixture.
Bake for 15 mins at gas 6 until tops of potato are crispy and browned.