Comfort food that is good for you? Yup it’s one of those type of recipes. I’m often recommended people eat more pulses and there seems to be a lack of knowledge about good ways to eat more of them. So if that is you…. here you go, a yummy recipe that makes lentils attractive to the family.
These are vegetarian, wheat free and packed with the protein power of lentils plus plenty of fibre from the veggies. lentils and skins of the potatoes. The lentils also provide zinc, iron, B vitamins and folate. They will also lower the glycemic index of this meal, so you should feel fuller for longer and have better glycaemic control. Pretty much a winning dish.
Trust me, my family looked at dinner and went “Oooooo that looks good mummy”.
I love a jacket spud but sometimes you just want to go one better, but keep it healthy. Not so much a wow factor but a warm glow factor.
This recipe uses an adaptation of my lentil bolognaise recipe, one of those recipes that you want to make double or quadruple of and freeze as it is so versatile.
- 4 medium potatoes
- 1 tbsp butter
- dash of milk
- 50g grated cheese
- 1tbsp olive oil
- 2 onions, diced
- 3 cloves of garlic, crushed
- 3 large carrots, peeled and grated
- 2 large peppers deseeded and finely chopped
- 1/2 large or 1 small head and stalk of broccoli finely chopped
- 1 tin chopped tomatoes
- 200g red lentils
- 2 tbsp tomato puree
- 200ml water
- 1 tbsp mixed herbs
- 1 tbsp balsamic vinegar
- 2 tsp soy sauce
- black pepper
- Wash, scrub and prick 4 medium potatoes. Put in the microwave for 10 minutes on high. Turn the oven to Gas Mark 5.
- Meanwhile: Grate/finely chop the veggies or even easier - put it in a food processor and blitz it to fine pieces.
- Heat the oil, pop the veggies in the pan and cook for a few minutes.
- Add the lentils and cook for a few minutes.
- Now add the chopped tomatoes, water and bring to a simmer.
- Add the remaining ingredients and cook for 40 minutes.
- Whilst it cooks, put the potatoes in the oven to continue baking.
- Once the potatoes are done (30 minutes or so), test them inserting a knife into them. Then cut in half and allow to cool and allow the lentil mixture to cool too.
- Scoop out the inside of the potatoes with a spoon, place the flesh in a bowl and mash with a little butter and milk.
- Fill the potatoes with the lentil mixture and place on a baking tray.
- Top with the mash and use a fork to spread it over. Sprinkle over the cheese.
- You can now leave the potatoes in the fridge until later or bake straight away at Gas Mark 5 for 20 minutes or until the cheese is melted.
- Keep any left over lentil mix for the freezer or serve it on the side for hungry tummies.