Ingredients
-
2 garlic clovescrushed
-
1 red oniondiced
-
3 small carrotsdiced
-
2 parsnipsdiced
-
2 celery stalksdiced
-
250g mushroomsfinely chopped
-
2 cans precooked green lentils
-
1 sprig rosemaryfinely chopped
-
small handful thymechopped
-
1/2 cup buckwheat flour
-
6 tbsp tomato pureeoptional topping
-
2 tbsp maple syrupoptional topping
-
3 tbsp tamarioptional topping
-
salt & pepper
Ingredients
| 2 garlic cloves | |
| 1 red onion | |
| 3 small carrots | |
| 2 parsnips | |
| 2 celery stalks | |
| 250g mushrooms | |
| 2 cans precooked green lentils | |
| 1 sprig rosemary | |
| small handful thyme | |
| 1/2 cup buckwheat flour | |
| 6 tbsp tomato puree | |
| 2 tbsp maple syrup | |
| 3 tbsp tamari | |
| salt & pepper |
Steps
|
1
|
Heat a pan with olive oil and add the garlic, onion, carrots, parsnips, celery, mushrooms salt and pepper and cook together for 5 minutes until softened |
|
2
|
Meanwhile drain and rinse the tinned lentils |
|
3
|
(optional extra) Make the tomato sauce topping by mixing the 6tbsp tomato puree, 2 tbsp maple syrup and 2 tbsp Tamari Sauce in a bowl |
|
4
|
Once the veg is cooked add to a food processor along with the drained lentils and blend for 30 seconds |
|
5
|
Transfer the mix to a bowl and add the rosemary, thyme, 1 tbsp tamari, 1/2 cup buckwheat flour and pinch of salt & pepper and mix |
|
6
|
Place the mix into a small baking dish and top with the tomato sauce (optional) |
|
7
|
Place in the Panasonic oven for 50 minutes at 210°C. TIP: This gets even better the next day so for Christmas you could always make it the day before, store it in the fridge overnight and just reheat in the Panasonic oven on Christmas Day! |
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