Recipe by @healthylittlefoodies
Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 10 mins (until softened.)
Add the curry powder and cook for a further minute
Add the lentils & stock, bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock absorbed (approx. 20 mins)
Meanwhile, heat a little oil in a pan and fry the sweet potato cubes, on a low heat, for approx. 10min. (add a little water if needed)
Pre heat oven to 350F
Once lentils are cooked, allow to cool slightly and then add the potato, egg and peas. Stir until combined.
Place the mixture in a greased, ovenproof dish
Bake in the oven for 30-40 mins or until set and golden (mine took 35 mins) but timings will vary with ovens.
Slice into squares. I cut into 20 pieces.
Ingredients
Directions
Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 10 mins (until softened.)
Add the curry powder and cook for a further minute
Add the lentils & stock, bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock absorbed (approx. 20 mins)
Meanwhile, heat a little oil in a pan and fry the sweet potato cubes, on a low heat, for approx. 10min. (add a little water if needed)
Pre heat oven to 350F
Once lentils are cooked, allow to cool slightly and then add the potato, egg and peas. Stir until combined.
Place the mixture in a greased, ovenproof dish
Bake in the oven for 30-40 mins or until set and golden (mine took 35 mins) but timings will vary with ovens.
Slice into squares. I cut into 20 pieces.