4 oz red lentils
2 oz pearl barley
8 oz carrots, grated
1 med onion, finely chopped
1 can (14 oz) tomatoes, chopped
16 oz vegetable stock
1 1/2 lb potatoes
6 Tb milk
3 oz Cheddar cheese, grated
Combine all but potatoes, milk, and cheese and simmer, covered, for 40 minutes.
Boil then peelpotatoes and mash them with the milk and cheese.
Preheat the oven to 400 degrees F and place lentil mixture into 9" pie dish. Add potatoes on top in an even layer and make patterns on them with a fork. Bake for 20 minutes or until the ridges on top begin to brown.
Adapted from a book by Gail Duff, "Wholefood Cookery for Everyone", a Sainsbury cookbook.
2 oz pearl barley
8 oz carrots, grated
1 med onion, finely chopped
1 can (14 oz) tomatoes, chopped
16 oz vegetable stock
1 1/2 lb potatoes
6 Tb milk
3 oz Cheddar cheese, grated
Combine all but potatoes, milk, and cheese and simmer, covered, for 40 minutes.
Boil then peelpotatoes and mash them with the milk and cheese.
Preheat the oven to 400 degrees F and place lentil mixture into 9" pie dish. Add potatoes on top in an even layer and make patterns on them with a fork. Bake for 20 minutes or until the ridges on top begin to brown.
Adapted from a book by Gail Duff, "Wholefood Cookery for Everyone", a Sainsbury cookbook.