Moroccan-style Lentil & Cauli Pie

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16 Ingredients

Number of servings

2 large red-skinned potatoes, peeled, cut into 2cm pieces
375grams smooth ricotta
1 cauliflower florets
1 carrot, finely chopped
1 brown onion, halved, finely chopped
2 celery sticks, thickly sliced
2 cloves garlic , crushed
1tablespoons ground cumin
1tablespoons ground coriander
800grams no-added-salt brown lentils, rinsed, drained
400grams no-added-salt-diced tomatoes
1 cup salt-reduced vegetable stock, heated
2tablespoons no-added-salt tomato paste
1/2 cup reduced-fat grated cheddar cheese
1/4 bunch continental parsley, leaves picked, coarsely chopped
5milliliter extra virgin olive oil cooking spray

Description

This nutritionally approved Morroccan-style lentil and cauliflower pie is home cooking at its finest. It's comforting, filling, flavoursome and nutritious.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Cook potato in a large saucepan of boiling water for 15 minutes or until tender, adding cauliflower after 5 minutes. Drain. Reserve half of the cauliflower florets. Return potato and remaining florets to pain over low heat. Add ricotta and mash. Cut reserved florets in half, then stir through potato mixture. Season.

Step 2 of 4

Spray onion, carrot and celery with oil. Heat a 2L (8-cup) flameproof ovenproof baking dish over medium-high heat. Add onion mixture and cook, stirring, for 3 minutes or until softened slightly. Add garlic, cumin and coriander to dish and cook for 30 seconds or until fragrant.

Step 3 of 4

Stir lentils, tomato, stock and paste into onion mixture. Bring to the boil. Remove from heat.

Step 4 of 4

Spoon mashed potato mixture over top of lentil mixture, then sprinkle with grated cheese. Bake for 20 minutes or until golden. Remove from oven. Stand for 5 minutes. Sprinkle with parsley. Serve.