- 2 tbsp rapeseed oil, plus a drop extra
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 4 red onions, thinly sliced
- 200g Puy lentils
- 2 tbsp finely chopped rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 tbsp vegetable bouillon powder
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 350g peeled and diced celeriac
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 350g peeled and diced swede
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 350g peeled and diced potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 x 160g broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 2 x 160g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 50g vegetarian Italian-style hard cheese, finely grated
Heat the oil in a large non-stick pan and fry the onions for 8 mins until softened and golden. Put a full kettle on to boil. Stir the lentils, rosemary, bouillon and balsamic vinegar into the onions, pour in 1 litre boiling water and simmer for 35-40 mins until the lentils are soft but still have some bite.
Meanwhile, steam or boil the root veg for 25 mins and half the broccoli for 12-15 mins. Wilt half the spinach for 2 mins in a hot pan with a drop of oil.
Mash the root veg with a hand blender or masher. Spoon the lentils into four individual pie dishes, top with the mash, then scatter over the cheese. While they’re still hot, grill two pies to melt the cheese and serve with the cooked green veg. Chill the rest until needed. Will keep for three days in the fridge. To reheat the pies, bake in the oven at 180C/160C fan/gas 4 for 35 mins. Cook the rest of the green veg (as above) to serve alongside.
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