(a) Puy lentils are delicious! (b) Cauliflower mash is the perfect alternative of carb-heavy potatoes – to avoid that bloated feeling! Brilliant for dinner with friends – enjoy! 🙂 x
Serves:4 Preparation: 30min Cooking: 1 hour and 30min Ingredients: 1 tbsp. olive oil 1 onion, finely chopped 2 small carrots, finely chopped 2 celery stalks, finely chopped 3 garlic gloves 1 tsp. tomato puree 300g dried puy lentils 300ml red wine (any house red) 1 litre of vegetable stock (if your not veggie, beef or chicken works too) 1 bay leaf a prig of rosemary For the cauliflower mash: 1 large cauliflower 2 tbsp. butter 50ml vegetable or chicken stock Method: Heat the oil in a large casserole pan on the hob over a high heat. Add the onion, carrots and celery and cook for 10 minutes, or until they have softened. Add the garlic and cook for a couple of minutes. Add the tomato puree, turn up the heat and caramelise the vegetables in the puree for 1-2 minutes. Add the lentils and wine and cook for 5 minutes, before adding the stock and the herbs with their whole stalks. Cook over a low heat for 1 hour, or until the sauce has reduced and the lentils are cooked. Season, and place in a pie dish and leave to cool. Heat the oven on 200C. Roughly blitz the cauliflower in a food processor, add to a pan with the butter and stock, pop a lid on and cook for 8 minutes. Return it to the food processor and blitz until smooth and creamy (you may need to add a little more stock). Top the pie with the cauliflower puree and bake for 25min, or until golden and hot.