It’s pea season! If you’ve only ever had frozen peas, look out for the fresh version in the vegetable section of supermarkets or on stalls and reintroduce yourself to this emergency freezer food. They take a little more prep time than their quick fix cousins but taking a few minutes to remove them from their tough pods is really relaxing. This is a great recipe to make in big batches for a week of lunches, or it makes a great easy supper for friends.
- 2 carrots, cut into bite-sized pieces
- 250g green lentils
- 150g peas (fresh or frozen)
- 800g mixed root veg (potato, sweet potato, parsnip)
- 50ml light soy sauce or tamari
- 1 bay leaf
- 1 tsp dried thyme
- 1 bunch coriander, finely chopped
- 2 cloves garlic, finely chopped
- Preheat the oven to 200°c.
- Put the lentils in a pot with 750ml water, the soy sauce, bay leaf and thyme. Bring to the boil and then turn down the heat and simmer with the lid on for 25 minutes. Leave a little gap at the lid to allow most of the water to evaporate during cooking.
- Meanwhile, peel the root veg and cut them into equal sized chunks. Boil them in another pot until tender and then mash.
- If using fresh peas, take some time to pop them out of their pods.
- Once the lentils are cooked (tender but still with some bite), add the coriander, garlic and peas.
- Put the lentil mix in a lasagne tin and then cover it with a layer of mashed root veg.
- Bake for 25-30 minutes, until the top layer is crispy.