Masses of homegrown veg, protein-rich lentils and a cheesy topping – what could be better!

Ingredients:

• 500g par-boiled potatoes/sweet potatoes, skin on
• 1 tbsp coconut or olive oil
• 3 cloves of garlic
• Big handfuls of seasonal veg (broccoli, courgettes, beans, spinach, peppers etc..) chopped, sliced and diced!
• 2 cups of cooked green lentils
• 200g feta cheese, diced
• 35g pumpkin seeds
• 35g sunflower seeds
• Salt and pepper to taste
• 250ml vegetable stock or single cream
• 100g cheddar cheese, grated

Method:

1. Preheat the oven to 180C (160C fan).
2. Place the potatoes in a pan on the hob and boil for around 10 minutes until just softening. They need to remain firm enough to slice when cool. Drain and leave to one side.
3. Heat the oil in a pan on the hob, add the veg and garlic and cook until the veg are softening.
4. Combine the lentils and feta in a big baking dish. Even out  to make the first ‘layer’and then cover with a layer of veg.
5. Sprinkle the seeds over the veg and season to taste with salt and pepper.
6. Slice the cooled potatoes and arrange on top in a single layer.
7. Pour over the stock or cream and sprinkle with grated cheese.
8. Bake in the oven for around 25 minutes until the cheese is golden. Very tasty!

 Recipe by Homegrown Kate www.homegrownkate.com