This recipe makes 6 portions of the filling, so we use two and freeze four. Then when we want it again we've only got to bake the spuds!
Course :
Main
Serving
6 People
Prep Time
30 mins
Cooking Time
1 hour 15 mins
Skill
Medium
Ingredients
- Baking potatoes (1 for each person)
- 2 tbsp olive oil
- 1 white onion
- 1 medium carrot
- 2 garlic cloves
- 3 sprigs rosemary
- 3 sprigs thyme
- 2 tsp wholegrain mustard
- 1/2 pint vegetarian gravy (use packet instructions)
- 120g puy lentils or 1 tin of green lentils (rinsed)
- 2 tbsp butter (or dairy free alternative)
- frozen peas
- grated cheese (if wanted)
- seasoning/ chilli flakes
- Step1.Preheat oven to 200degrees C. Put potatoes on a baking tray, prick with a fork and rub in olive oil and seasoning. Cook for 45-60 minutes
- Step2.Peel and chop the onion and fine chop or grate carrot. Cook in oil in a pan until soft (about 5-10 mins). Add crushed garlic and finely chopped herbs. You can add some diced mushroom here if you like them.
- Step3.Add the vegetarian gravy, wholegrain mustard and lentils and cook for 5 minutes. Add frozen peas and cook for 2 minutes.
- Step4.When they are done take the potatoes out of the oven and leave to cool for a few minutes. Carefully cut a round lid out of the top of each potato and scoop out the fluffy middles, leaving a 1cm lining in the skin.
- Step5.Put the potato in a bowl with the butter and mash with salt and pepper. Fill each potato to the brim with the lentil filling. Then top with a big dollop of mash. You can top with grated cheese now if using. Put the potatoes back in the oven for 10-15 mins until the topping is brown and crispy. Serve with a sprinkling of chilli flakes.
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I am a qualified counsellor and therapeutic coach with 30 years experience in helping people who’re going through difficult or challenging times, are wanting to make positive changes in their lives or who feel they have somehow lost touch with themselves or a part of themselves and want to live a more authentic life.
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