Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A rich lentil and mushroom base under smooth golden cauliflower mash.
Equipment: Saucepan; ovenproof dish
Measures and names
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, diced
- 2 celery sticks, diced
- 250 g chestnut mushrooms (cremini mushrooms), chopped
- 2 garlic cloves, crushed
- 2 x 400g tins green lentils, drained
- 2 tbsp tomato puree (tomato paste)
- 300 ml vegetable stock
- 1 tsp dried thyme
- 1 large cauliflower, cut into florets
- 2 tbsp olive oil, for the mash
- salt and black pepper
Method
- Soften the onion, carrot and celery in the oil for 8 minutes. Add the mushrooms and cook 5 minutes more, then the garlic for 1 minute.
- Stir in the tomato puree, lentils, stock and thyme. Simmer for 10 minutes and season well.
- Steam the cauliflower until very tender, drain thoroughly, and blend or mash with the olive oil and seasoning until smooth.
- Heat the oven to 200°C (fan 180°C). Spoon the lentils into a dish, top with the mash and rough up with a fork.
- Bake for 20-25 minutes until golden at the edges.
Swaps and tips
Assemble ahead and bake when needed; it also freezes well in portions. A little Marmite deepens the gravy.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 16 g | 30 g | 10 g | 14 g | 350 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
