Preparation Time
10 Minutes

Cooking Time
40 Minutes

Ingredients

1 tbsp oil
1 medium onion, chopped
2 stick celery, finely chopped
1 large carrot, finely chopped
1 tsp curry powder
500g jar tomato pasta sauce
2 x 415g can brown lentils
1 cup frozen peas
1kg potatoes, peeled & evenly chopped
1 tbsp margarine
½ cup milk

• Heat oil in a medium pot and sauté onion, celery and carrot until soft.
• Add curry powder and sauté for 1 minute.
• Add pasta sauce, lentils and peas and bring to boil. Reduce heat and simmer for 5 minutes.
• Place potatoes in a large saucepan and cover with hot water. Bring to boil, then reduce heat and simmer until tender.
• Drain potatoes and add margarine and soy milk. Mash until smooth.
• Spoon lentil mixture into one large oven proof dish or 6 x 1 cup small oven proof dishes. Top with mashed potato.
• Bake in a moderate oven, 180 °C, for 40 minutes.

NOTE: The mashed potato top can be replaced with instant mash to create a quicker meal. Omit potatoes and milk from your shopping list if you are using instant mash. Also remember to add less water than recommended by the packet as you want a stiff mash not creamy.