Bean and Lentil Bake
30 mins
Ingredients
- 1 tsp olive oil
- 1½ tsp sticks celery, diced
- 60g mushrooms, halved
- 1 clove garlic, peeled and chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 40g dried red lentils
- 200g tinned chopped tomatoes
- 15g tomato purée
- 150ml vegetable stock
- 100g tinned mixed beans, drained
- salt and pepper
For the topping
- 200g cauliflower florets
- 5g nutritional yeast
- 60g quark
- 20g parmesan or hard cheese, finely grated
Method
Heat the oil in a saucepan over a medium heat and fry the celery, mushrooms, garlic and dried herbs for a few minutes. Add the lentils, tomatoes, tomato purée and vegetable stock. Leave to simmer gently, with a lid on, for 10-15 minutes until the lentils are just tender. Stir through the mixed beans and season to taste.
Meanwhile place the cauliflower in a covered bowl, with a splash of water and microwave for 4-5 minutes until tender. Transfer to a food processor along with the nutritional yeast and quark and blend until smooth.
Preheat the grill to high. Spoon the lentil and bean mix into a baking dish and top with the cauliflower before sprinkling over the parmesan. Place under the hot grill for 4-5 minutes or until the cauliflower topping is crisping up in places.
Tips
Keep an eye on the lentils as they cook. If they start drying out, add an extra splash of stock or hot water.
Feel free to serve this up with a simple green salad on the side.