1 litre diluted salt-reduced or homemade chicken or vegetable stock
⅔ cup (125 g) green lentils 4 parsnips, peeled and diced
2–3 tablespoons chopped fresh parsley
Preparation method
1. Heat the oil in a large saucepan. Add the garlic, bacon, onion, carrots and swede and mix well. Cook over a medium heat, stirring frequently, for 5 minutes until the bacon has changed colour and the onion has softened.
2. Stir in the stock, lentils and half the lemon zest. Bring to the boil, then reduce the heat, half cover the pan and cook gently for 10 minutes.
3. Stir in the parsnips, cover and continue to cook gently for 25–30 minutes until the lentils and vegetables are tender.
4. Use a vegetable masher or hand-held blender to crush some of the lentils and vegetables into the soup, leaving the majority chunky. Stir in half of the parsley and season to taste.
I haven't actually tried this one, but I though it sounded yum, I will have to try it!
Old fashioned shepards pie
Ingredients
1 tablespoon extra virgin olive oil
500 g lean minced lamb
1 large onion, finely chopped
3 carrots, finely chopped
3 celery stalks, thinly sliced
2 leeks, thinly sliced
1 tablespoon tomato puree
1 tablespoon Worcestershire sauce
350 ml reduced-salt lamb or beef stock
100 g split red lentils
3 tablespoons chopped parsley
parsley sprigs to garnish
Potato and parsnip topping
500 g floury potatoes, peeled and cut into chunks
500 g parsnips, cut into chunks
70 ml low-fat milk
30 g reduced-salt margarine
pepper to taste
Preparation method
1. Heat the oil in a large heavy saucepan. Add the lamb and cook over a high heat, stirring well with a wooden spoon to break up the meat, for about 5 minutes or until lightly browned. Push the meat to one side of the pan and add the onion. Reduce the heat to low and cook for 5 minutes, stirring occasionally, until the onion is softened and lightly browned.
2. Add the carrots, celery and leeks and stir well, then add the tomato puree, Worcestershire sauce, stock and lentils. Increase the heat and bring to the boil, stirring frequently. Partially cover with a lid, then reduce the heat to low and simmer for about 20 minutes, stirring occasionally.
3. While the meat mixture is cooking, preheat the oven to 200ºC and prepare the topping. Place the potato and parsnip chunks in a saucepan and pour over boiling water to cover by 5 cm. Bring back to the boil, then reduce the heat and cook for 15–20 minutes or until the potatoes and parsnips are very tender. Heat the milk in a small saucepan until hot.
4. Drain the potatoes and parsnips well, and return them to the pan. Pour the hot milk over them, then mash them until they are completely smooth. Beat in the margarine and add pepper.
5. Remove the meat mixture from the heat, add the chopped parsley and stir well. Spoon into a large ovenproof dish, about 2.5 litre capacity. Top with the mashed vegetables, spreading in an even layer. Bake for 20 minutes or until bubbling and lightly browned.
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