Serves: 6

Preparation Time: 15 min

Cooking Time: 60 min

Ingredients:
1 Tbsp oil
1 medium onion, chopped
1 stick celery, finely chopped
1 large carrot, finely chopped
1 tsp curry powder
500g jar tomato pasta sauce
2 x 415g can brown lentils
1 cup frozen peas
1kg potatoes, peeled & evenly chopped
1 Tbsp margarine
1⁄2 cup soy milk

Method:

1. Heat oil in a medium pot and sauté onion, celery and carrot until soft.
2. Add curry powder and sauté for 1 minute.
3. Add pasta sauce, lentils and peas and bring to boil. Reduce heat and simmer for 5 minutes.
4. Place potatoes in a large saucepan and cover with hot water. Bring to boil, then reduce heat and simmer until tender.
5. Drain potatoes and add margarine and soy milk. Mash until smooth.
6. Spoon lentil mixture into one large oven proof dish or 6 x 1 cup small oven proof dishes. Top with mashed potato.
7. Bake in a moderate oven, 1800C, for 40 minutes.

Nutrition Information per serve: Energy 1440kJ, Protein 16g, Total Fat 8g, Saturated Fat 1g, Carbohydrate46g, Fibre 11g, Sodium 825mg.

Recipe and image kindly provided by Sanitarium.