Potato-topped lentil bake

A tasty mixture of red lentils, tofu and vegetables with a crunchy potato topping.


Ingredients for 4 people:

800g potatoes
25g butter
5 TBSP milk
50g mixed chopped nuts
1 TBSP chopped thyme

250g red lentils
60g butter
1 leek, sliced
1 broccoli, cut into florets
250g smoked tofu, diced
2 tsp tomato purée
salt and pepper

1. Cook and mash the potatoes, add the 25g butter, milk, nuts and thyme. Set aside.

2. Cook the lentils according to the pack cooking instructions. Set aside.

3. Melt the 60g butter, add the leeks and broccoli and cook for 5 min. Add the tofu, lentils, tomato purée and season to taste.

4. Pour the vegetables into a shallow ovenproof dish.

5. Spoon the potato mixture on the top.

6. Cook for 30 minutes in a 200 degrees preheated oven. Serve hot.