200 g Red lentils
1/2 pt Vegetable stock
1 Onion; chopped
1 Clove garlic; chopped
1 250 gram tin chopped
-tomatoes
225 g Leeks; sliced
450 g Potatoes
1 sm Tin sweetcorn
110 g Cheddar
150 ml Milk
1 lg Knob of butter
1 Fry onion and garlic in a little oil. Add lentils, stock and tinned
tomatoes. Simmer for 15-20 mins.
2 Add leeks and simmer for 15 more mins
3 Peel and boil the potatoes until soft Mash and add the milk and butter.
Stir in the sweetcorn and season.
4 Pour lentils into ovenproof dish and spread mash evenly over top.
Sprinkle with grated cheese. Place in pre-heated oven – 190C – for 20-25
mins.
Yields
1 servings