30ml olive oil 1 onion diced 3 garlic cloves 3 stalks celery diced (and heart) 3 bay leaves 6 sprigs thyme 1 tsp Carroway seeds Sprig of rosemary 200g mushrooms diced 2 tbls tomato paste 1 can diced tomtatoes 300g brown lentils (soaked for several hours overnight, simmer from cold in just enough veggie stock to cover & cook till just soft, do not drain) 100g green beans sliced into 1cm pieces 2 carrots diced 1 litre Veg stock or water 25 ml red wine vinegar 1 tbls Lemon zest 1/3 bunch parsley chopped Salt and pepper to taste
Mashed potatoes: 500g potatoes Salt and white pepper 80g butter 100ml Milk ½ cup Parmesan
Then you will need to...
Heat the oil in a large frypan and add the onion and garlic and saute for a few minutes.
Add the celery, carrot, carroway seeds, rosemary, bay leaves and thyme. Saute for a few minutes.
Add red wine vinegar then add tomato paste and diced tomatoes and cook out for a few minutes. Season to taste. Add lemon zest , beans, sliced mushrooms and cooked lentils in the stock they cooked in.
Simmer until most of the liquid has evapourated. Season to taste, remove thyme sprigs and bay leaf. Pour into a baking dish and top with mashed potatoes, sprinkle with parmesan and bake until golden brown.
*For mashed potatoes, boil them in salted water until soft. Drain off water and dry in the pan before mashing with butter, milk and salt and pepper.
First step, take a deep breath
You don’t need a reason why
You can, you can take, take time
You can, you can walk, run, dive
Close call, you think you might fall
But all you gotta do is try
Even angels, even angels learn… to fly~!