Ingredients
15ml (2tbsp) olive oil
2 onions, chopped
2 celery sticks, chopped
3 carrots, diced
400g (14oz) can chopped tomatoes
425ml (¾pt) vegetable stock
30ml (2tbsp) tomato puree
100g (4oz) red lentils
salt and pepper
30-45ml (2-3tbsp) green pesto
For the Topping
1kg (2lb 2oz) potatoes, peeled
1 bunch spring onions, chopped
105ml (7tbsp) milk
freshly grated nutmeg
25g (1oz) butter
100g (4oz) cheddar or gruyere,
grated
Dish: bowl, shallow dish, large ovenproof dish
Oven Accessory: wire rack in lower position
Place the oil in a large bowl with the onions. Place on
base of oven and cook on HIGH MICROWAVE for 3
mins. Add celery, carrots, tomatoes, stock, tomato puree
and lentils. Cover and cook on HIGH MICROWAVE for
10 mins. Stir and then cook on LOW MICROWAVE for
15 mins. Season well. Stir in the pesto if desired and
place in an ovenproof dish. Place potatoes in dish with
3tbsps water. Cover, place on base and cook on AUTO
BOILED POTATO PROGRAM or on MEDIUM
MICROWAVE for 12-14 mins. or until soft. Drain. Place
spring onions, milk and nutmeg into a bowl and cook on
HIGH MICROWAVE for 2mins. Mash the potatoes and
add spring onions, flavoured milk, butter and 2/3 of the
cheese and season well. Spoon the mash over the filling
and smooth over with a fork. Sprinkle with remaining
cheese. Place dish on wire shelf and cook on
CONVECTION 220°C + GRILL 1 and SIMMER
MICROWAVE for 10-15 mins. or until golden brown and
piping hot.
Lentil Bake Serves 4
Vegetables & Vegetarian
Ingredients
1 medium aubergine, diced
salt
2 cloves of garlic, chopped
15ml (1tbsp) oil
pinch cayenne pepper
10ml (2tsp) ground coriander
5ml (1tsp) ground cumin
5ml (1tsp) turmeric
2.5cm (1") root ginger, peeled and
sliced
1 small cauliflower, divided into
florets
2 medium potatoes, diced
100g (4oz) green beans, sliced
1 fresh chilli, deseeded and sliced
150ml (¼pt) vegetable stock
397g (14oz) can chopped tomatoes
100g (4oz) cashew nuts
Dish: 3 litre (6pt) casserole
Sprinkle the aubergine liberally with salt in a colander.
Stand for 30 mins. to remove bitter juices. Rinse well
under cold water and drain. Combine garlic, oil and
spices in casserole dish. Cover, place on base of oven
and cook on HIGH MICROWAVE for 1 min. Add
aubergine and all other ingredients to casserole, except
cashews. Cover and cook on HIGH MICROWAVE for 10
mins. then SIMMER MICROWAVE for 40-50 mins. or
until vegetables are soft. Stir occasionally. Sprinkle with
cashews and serve with boiled rice.
N.B. This recipe is best cooked in advance, chilled and
then reheated to allow the flavours to develop.
Vegetable Curry Serves 4
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