Vegetables
147
Lentil Bake
Serves 4
Dish: large bowl, shallow ovenproof dish x2
Oven Accessory: no accessory then wire shelf in lower position
15 ml (2tbsp) olive oil
2 onions, chopped
2 celery sticks, chopped
3 carrots, diced
400g (14oz) can chopped tomatoes
425 ml (3/4 pint) vegetable stock
30 ml (2tbsp) tomato puree
100g (4oz) red lentils
salt and pepper
30-45 ml (2-3tbsp) green pesto
For the Topping:
1 kg (2lb 2oz) potatoes, peeled
1 bunch spring onions, chopped
105ml (7tbsp) milk
freshly grated nutmeg
25g (1oz) butter
100g (4oz) cheddar or gruyere, grated
Place the oil in a large bowl with the onions. Place on base of oven and cook on HIGH
MICROWAVE for 3 mins. Add celery, carrots, tomatoes, stock, tomato puree and lentils.
Cover and cook on HIGH MICROWAVE for 10 mins. Stir and then cook on SIMMER
MICROWAVE for 10 mins. Season well. Stir in the pesto if desired and place in an
ovenproof dish. Fill Steam Water Tank. Place potatoes in dish with 3tbsps water. Cover,
place on base and cook on AUTO STEAMED POTATO PROGRAM or on STEAM
MEDIUM for 10 mins. or until soft. Drain. Place spring onions, milk and nutmeg into a
bowl and cook on HIGH MICROWAVE for 2mins. Mash the potatoes and add spring
onions, flavoured milk, butter and 2/3 of the cheese and season well. Spoon the mash
over the filling and smooth over with a fork. Sprinkle with remaining cheese. Place dish on
wire shelf and cook on CONVECTION 220°C + GRILL 1 and SIMMER for 10-15 mins. or
until golden brown and piping hot.
Cooking method
Ingredients
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