Peel and chop the onion and garlic and add to the heated oil in a sauté pan. Cook for 8-10 minutes over a medium heat until they start to turn golden stirring occasionally.
Peel and dice the carrot and celery and add to the onion and cook for a further 4 minutes before adding the tomatoes, puree, soy sauce, mixed herbs and bay leaf. Rinse the tin of tomatoes with water and add to the vegetables then leave to cook covered for 20 minutes until reduced then pour in the drained can of lentils and quartered mushrooms. Mix well and pour into a 1.7-2litre oven proof dish.
Preheat the oven to 200°C /fan 180°c / Gas 6
Meanwhile put the potatoes whole and unpeeled in a large pan and cover with cold water. Bring to the boil and cook for 7-10 minutes. Drain and plunge into cold water to cool then grate coarsely into a large bowl. Melt the butter and pour over the potatoes and toss carefully to coat.
Top the lentil mixture with the roasted potatoes and bake for 35 minutes until crisp and golden.
Recipe by Nerys Howell, originally featured on Prynhawn Da.
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