Moroccan Lentil & Cauliflower Pie
with Extra Parmesan Mash Topping
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Lentils
1 sachet
Vegetable Stock Powder
1 packet
Baby Spinach Leaves
2 packet
Potato
2 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1 tin
Diced Tomatoes with Garlic & Onion
1
Cauliflower
1
Parsnip
1 sachet
Chermoula Spice Blend
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Cut cauliflower into small florets. Cut carrot and parsnip into bite-sized chunks. • Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
• While the veggies are roasting, peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return the potato to the saucepan, then add the milk and half the butter and mash until smooth. Generously season with salt.
• While the potato is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chermoula spice blend and garlic paste until fragrant, 1-2 minutes.
• To the pan, add chopped tomatoes, the brown sugar, remaining butter, lentils and vegetable stock powder. • Add baby leaves and roasted veggies to the lentil filling and gently stir through until the spinach is wilted.
If you've doubled your grated Parmesan cheese, follow instructions as above.
---------------------------------CCM TEXT--------------------------------- • Transfer lentil filling to a baking dish and spread evenly with the mashed potato. Sprinkle over grated Parmesan cheese. • Bake until lightly golden, 8-10 minutes.
• Divide Moroccan lentil and cauliflower pie between bowls. Tear over parsley to serve. Enjoy!
