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2 tbsp. oil
Preheat the oven to 200°C.
Heat 1 tbsp. of the oil in a pan and sauté the onion for 4 to 5 minutes until golden. Add all but one tsp. of the spices and cook for 1 minute.
Stir in the carrots, paprika, lentils, baked beans, stock, and seasoning. Bring to the boil, cover and simmer for 10 minutes. Remove the lid and cook for another 10 minutes, stirring occasionally, until the lentils are soft and the sauce is thick.
Meanwhile, cook the potatoes in lightly salted boiling water for 5 minutes, then drain. (I microwaved a few sliced potatoes instead of the cooking the potatoes in a pot.)
Spoon the lentil mixture into a shallow, 2-liter oven-proof dish. Arrange the potatoes on top. Brush with the remaining oil, then sprinkle over the reserved spices and extra paprika.
Bake for 25 minutes in a medium oven until browned.
Poster's Notes:
Posted by Adina Rosenstein
Nutritional Info Per Serving: N/A
1 onion chopped
2 tsp. cumin
2 tsp. coriander seeds, crushed
350g carrots, cut into chunks
1 tsp. paprika, plus a little extra for dusting
100g red lentils, washed
420g can baked beans
600ml vegetable stock
400g small new potatoes, thinly sliced
Salt and pepper to taste
I can't get over how versatile and healthy those little orange-red lentils are. Here's a substantial and inexpensive lunch or supper dish BBC Vegetarian says can be frozen for up to a month.