from ‘Apples and Elderflower’ by Julia Matusik


250g dried black lentils

500ml tomato passata

3 carrots, chopped

2 celery stalks, chopped

1 large onion, chopped

2 tbsp olive oil

1 tsp vegetable stock powder

250 ml water

2 bay leaves

1 sprig fresh thyme

1 tbsp garam masala

1 tsp salt

3-4 grinds of black pepper

for the mash…

500g starchy potatoes, peeled and cut into chunks

500g swedes, peeled and cut into chunks

50g butter (or Nuttelex)

50ml soy milk

1/2 tsp salt

3-4 grinds of black pepper


Heat olive oil in a big pan. Add the onion, celery and garlic and cook over a medium heat for about 10 minutes. Add carrots and cook for a couple more minutes.

Stir in the lentils, passata and water. Add the stock cube, bay leaves, thyme and garam masala. Cover and cook at a simmer for 45-50 minutes, or until the lentils have softened. Add salt and pepper.

While the lentils are cooking, make the mash. Put the potatoes and swedes in a large saucepan, cover with water. Bring to the boil and cook for about 20 minutes or until the vegetables are soft. Drain the water from the pot and leave to team dry for a couple of minutes. Add the butter, milk, salt and pepper and mash until smooth.

Heat the oven to 180C.

Put the lentils into a large baking dish and then spoon the mash on top. Use a fork to create a striped pattern in the mash; the unevenness of the top allows the raised bits to get a little crunchy. Bake for 30 minutes, or until the tops of the mash have browned.

Leave for a few minutes before serving.