Cran­berry & len­til bake

BBC Good Food - - Instant Recipe Finder -

Dou­ble or triple the quan­ti­ties of this lovely lit­tle bake to serve more peo­ple, if you like. You can make it up to two days be­fore serv­ing.

SERVES 1 PREP 5 mins COOK 25 mins EASY V G

25g dried cran­ber­ries

1 tbsp red wine

125g cooked Puy lentils

2 tsp olive oil

1/2 onion, finely chopped

1/2 gar­lic clove, crushed or finely grated

1 tbsp chopped sage

1/2 tbsp chopped pars­ley

1/4 tsp smoked pa­prika pinch ground cloves 1 tsp tomato purée 1 tsp soy sauce 1 tsp corn­flour

1 If you want to cook the bake straight­away, heat oven to 200C/180C fan/gas 6. Oil and line the base of a 200ml oven­proof ramekin with a cir­cle of bak­ing parch­ment. Put the cran­ber­ries in a small pan with the wine and cook for a cou­ple of mins over a medium heat un­til the cran­ber­ries are plump and the wine syrupy. Pour into the base of the ramekin and set aside.

2 Put the lentils in a bowl and roughly mash about half of them with a fork. Heat the oil in a small pan and cook the onion for 6-8 mins over a medium heat un­til soft­ened. Stir in the gar­lic, herbs, pa­prika and cloves and cook for an­other minute. Turn off the heat and add the lentils, tomato purée, soy and corn­flour, stir ev­ery­thing to­gether well, then spoon into the ramekin, press­ing down gen­tly with the back of a spoon. You can now cover the ramekin and chill for two days, or freeze for up to two months. De­frost in the fridge be­fore cook­ing.

3 Put the ramekin on a bak­ing tray and bake for 15 mins. Leave to cool for 1 min, then turn out onto a plate.

GOOD TO KNOW ve­gan • low cal • fi­bre • 3 of 5-a-day PER SERV­ING 398 kcals • fat 9g • sat­u­rates 1g • carbs 56g • sug­ars 23g • fi­bre 12g • pro­tein 15g • salt 1.9g

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