- 30 min
Allergens: Dairy, Soy, Sulphite
Prepare the potatoes
Preheat oven to 400°F
Peel and cube the potatoes.
Bring a pot of water to boil over high heat, add the potatoes and cook for 15 minutes. Drain and add the milk and 1 Tbsp of butter (double for 4 ppl.). Mash the potatoes.
Prepare the ingredients
While potatoes are cooking, chop the onion, the carrot and the garlic.
Rinse and drain the brown lentils.
Cook the veggies
In a pan over medium-high heat, warm 2 Tbsp of vegetable oil (double for 4 ppl.) Add onions, carrots and garlic and cook for 10 minutes, stirring often.
Add the lentils, the tomato paste, the soy sauce, the French herbs and the maple syrup to the pan. Stir well.
Bake the dish and prepare the salad
Place the lentil mixture in a baking dish. Add the mashed potatoes on top and put in the oven for 10 minutes.
Meanwhile, mix lettuce with balsamic vinegar and 1 tsp. of olive oil (double for 4 ppl.)
Tip: To brown potatoes, broil the dish for a few minutes. Keep an eye for it not to burn!
Remove the dish from the oven and serve.