Lentil Cottage Pie – Great Vegetarian Option

If you are stuck for ideas on what to cook today, this is a great alternative if you don’t eat meat or you fancy a change from meat.

Serves 2

Ingredients

1 tbsp rapeseed oil

1/2 red onion

1 carrot finely chopped into small pieces

1 clove of garlic crushed

1tbsp tomato puree

400g can chopped tomatoes

1tsp dried thyme

75g dried split lentils

350ml vegetable stock

white and sweet potatoes for the mash

25g cheddar cheese grated

Method

Peel the potatoes and place in a pan of water, but do not set off cooking yet.

Heat the oil in a large pan over a medium heat. Add the onion and carrot and cook for 8-10 minutes.

Add the garlic and cook for a further minute.

Add the tomato puree, chopped tomatoes and thyme.

Set off your pan of potatoes to cook.

Stir in the lentils, vegetable stock, then simmer for 25-30 minutes, stirring occasionally until the mixture is reduced and creamy.

Preheat the oven to 200 / Gas 7

Pour the lentil mixture into an ovenproof dish and spread out evenly.

Mash the potatoes and spread evenly over the lentil mixture.

Sprinkle over the grated cheese.

Cook in the oven for 10-15 minutes until crisp and golden.

Serve immediately with any other vegetables of your choice.

Hope you enjoy it if you give it a try.

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Karen x

Cheesy Stuffed Pimentos

This can be served as a main meal or side dish.

Serves 4

Ingredients

Rapeseed oil for griddling

6 long thin pimentos Peppers halved lengthways and seeds removed.

175g ricotta cheese or dairy free spread of avoiding dairy.

Juice of 1/2 lemon

Small bunch of fresh tyme

Few fresh basil leaves

Salt and ground black pepper

Method

Heat a griddle pan and brush with a small amount of oil.

Griddle the Peppers on both sides until lightly charred.

Mix together the ricotta, thyme, lemon juice and seasoning.

Spread the mixture into the Peppers while they are still warm. Sprinkle with a few basil leaves and serve.

Karen 😀

Stuffed Peppers

This is a lovely meal and it takes hardly any time at all. It is also great if you are vegetarian.

Serves 2

Ingredients

2 peppers halved and seeds removed

1 packet of cous cous (choose your favourite)

100g Feta cheese cut into small cubes

4 Sundried tomatoes

1 tbsp olive oil

Method

Preheat the oven to 180 / gas 4

Place the peppers on a baking tray with greaseproof paper and cook for 15 minutes.

Put the cous cous in a bowl and the correct amount of water as it says on the packet.

Leave for 3-5 minutes and fluff up with a fork.

Add the feta cheese and sundried tomatoes to the cous cous and mix.

Carefully spoon the cous cous mixture into the peppers evenly.

Cook for a further 5 minutes in the oven.

Once cooked drizzle with the oil and serve.

Karen x