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To Prep:

  • Onions (roughly chopped) 100 g
  • Carrots 200 g
  • Celery 100 g
  • Potatoes 100 g
  • Baby Marrow 100 g
  • Potatoes, sweet 500 g
  • Lentils, red 150 g
  • Oil, Sunflower 50 ml

To Cook:

  1. To Prep:

    20 minutes
    • Finely chop the onions.
    • Clean and dice the carrots, or cut half moon.
    • Thinly slice the celery.
    • Cut the potatoes into small cubes.
    • Thinly slice the baby marrow.
    • Grate the sweet potatoes with the skin on and mix in 50ml of oil.
    • Soak the lentils overnight in water.
  2. To Cook:

    40 minutes
    • Heat 30 ml oil in a pot, add onions, and fry for 1 minute.
    • Add the carrots, celery, potatoes, lentils, Robertsons Veggie Seasoning, Knorr Tomato Pronto and boiling water, and allow to simmer on low heat until the lentils are cooked through.
    • Add the peas and baby marrow, and allow to cook through for 5 minutes.
    • Place the brown mushrooms on a greased baking tray and top with the veggie mixture, then top with the grated sweet potato and bake in the oven at 170°C for 20 minutes.
  3. To serve:

    • Remove from the oven, garnish and serve.
  4. Top Tip:

    • Serve this dish with a tenderised steak or your favourite slow-cooked stew.
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