The clocks have gone back, the nights are drawing in and the air is crisp and cold, its time to amp up the comfort food. Warm spicy lentils topped with buttery celeriac and potato mash, just what you need to comfort the soul. Celeriac isn’t always an obvious root veg choice, you wont always find it in the supermarket, but we proudly grow it and it tastes delicious served this way. Plus it is great for you too, high in vitamin C and K!
What’s more this dish cooks in under 1 hour, will feed a crowd, it freezes and reheats really well.
Pop a celeriac in your online basket soon.
Ingredients: serves 6
- 1 tablespoon oil
- 1 medium onion- finely diced
- 3 cloves garlic- finely chopped
- 2 small sweet potato (380g approx)- diced
- 200g red lentils, washed and drained
- 1 tin chopped tomatoes (400g)
- salt and pepper
- 1 heaped teaspoon paprika
- 1 teaspoon chilli flakes
- 1 heaped teaspoon cumin
- 1 tablespoon thyme leaves
- 1 tablespoon chopped sage
- 500ml hot veg stock (or stock cube with water)
- 1 tablespoon worcestershire sauce (vegan)
For the mash:
Step 1: Being with the mash. Peel and dice the celeriac and potato and steam until tender. Then mash with butter, milk, salt and pepper.
Step 2: While the celeriac and potatoes steam start the lentils. Warm a wide pot on a medium heat, add the onions and cook slowly to soften, 5-10 minutes, add the garlic, chilli, cumin, paprika, salt and pepper and cook for a further few minutes to toast the spices. Next add the diced sweet potato, stir to coat in the spices. Then add the thyme leaves, chopped sage, red lentils, chopped tomatoes and hot stock. Simmer on a low heat for about 30-40 minutes until the sweet potato is cooked through, stir occasionally to stop the lentils catching on the bottom of the pot. . Taste and stir in the worcestershire sauce. Keep the lentils in the same pot or transfer to a wide baking dish 25cm x 25cm approx.
Step 3: Turn on the grill. Top the cooked lentils with mash and use a fork to make a nice design. Grill the pie until the top is golden and crispy, then serve.