Sunday, 9 October 2016

Lentil and Cannellini bean Potato pie

Serves 2 greedy people or 3 comfortably
1 red onion
1 table spoon vinegar
700g white potatoes
1/2 cup of green lentils
1/2 can of Cannellini beans
1 table spoon extra virgin olive oil
1 tsp Cayenne pepper
1/2 tsp ground ginger
1 tsp mixed herbs
Fresh rosemary
1 tablespoon of fresh mint
Juice of one lemon
Clove of garlic
1 Bay leaf
3 tablespoon of red wine
Boil your lentils in water adding the spices, garlic, bay leaf and the dried mixed herbs for 30 mins - simmer as you want some liquid, 5 mins to go add the wine, half the lemon juice and beans.
While all that is happening chop your potatoes and either steam or boil. When they are cooked and soft I mash them with the skins on adding the other half of lemon juice, fresh herbs and olive oil (you may also want to add salt but as I am looking to reduce my salt intake I didn't).
Slice your red onion, put in a microwave dish add the vinegar and a tsp of water, microwave for 2 mins, stirring half way through. Leave to soften.
Compile as per the picture; onions, lentils, potatoes. I served mine with peas. If you are concerned it may be too dry, try serving with a thick red wine and smoked paprika gravy.

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