Irish Heart Lentil, Mushroom and Double Potato Bake

Name: Irish Heart Lentil, Mushroom and Double Potato Bake
Ingredients: 2 tbsp olive oil; 2 onions, roughly chopped; 2 garlic cloves, crushed; 175g dried puy lentils; 150ml white wine; 1½ tablespoons sun-dried tomato paste (regular tomato paste is fine if sun-dried tomato paste is not available); 600ml low-salt vegetable stock; 8 sun-dried tomatoes, chopped; 1½ tablespoons Worcestershire sauce; 500g chestnut mushrooms, sliced; Freshly ground black pepper; 350g sweet potatoes, peeled and diced into 2cm (½in) cubes; 350g baby potatoes, washed, skins on, diced into 2cm (½in) cubes; 1 tablespoon olive oil; 2 tablespoons snipped chives; 50g reduced-fat cheddar cheese, grated; 1 head of pointed green cabbage, washed and roughly sliced; 200g tender-stem broccoli, washed

irishheart.ie

A heart healthy meat-free recipe of deeply flavoured lentils and mushrooms topped with chunky sweet and white potatoes.

View full recipe on irishheart.ie

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at irishheart.ie.

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Ingredients

2 tbsp olive oil
2 onions, roughly chopped
2 garlic cloves, crushed
175g dried puy lentils
150ml white wine
1½ tablespoons sun-dried tomato paste (regular tomato paste is fine if sun-dried tomato paste is not available)
600ml low-salt vegetable stock
8 sun-dried tomatoes, chopped
1½ tablespoons Worcestershire sauce
500g chestnut mushrooms, sliced
Freshly ground black pepper
350g sweet potatoes, peeled and diced into 2cm (½in) cubes
350g baby potatoes, washed, skins on, diced into 2cm (½in) cubes
1 tablespoon olive oil
2 tablespoons snipped chives
50g reduced-fat cheddar cheese, grated
1 head of pointed green cabbage, washed and roughly sliced
200g tender-stem broccoli, washed