Читать книгу Vegan Cooking for One: Over 150 simple and appetizing meals - Leah Leneman - Страница 19
SUNDAY DINNER Potato and Lentil Bake
Оглавление| IMPERIAL/METRIC | AMERICAN | |
| ½ lb (225g) | potatoes* | ½ lb |
| 2 oz (55g) | red lentils | 1/3 cup |
| 4 fl oz(115ml) | water | ½ cup |
| 1 tbs | vegan margarine | 1 tbs |
| 1 small | onion | 1 small |
| 2 oz (55g) | mushrooms | 1 cup |
| 1½ tbs | wholemeal (whole wheat) flour | 1½ tbs |
| 1 tbs | tomato paste | 1 tbs |
| ¼ pint (140ml) | soya milk | 2/3 cup |
| ¼ tsp | basil (sweet) | ¼ tsp |
| freshly ground black pepper spring cabbage (collards) |
1 Scrub the potatoes and cook them in lightly salted water until tender.
2 Cover the lentils with the water, add a little sea salt if desired, bring to the boil, lower the heat. Cook until the lentils are tender and the water is absorbed.
3 Melt the margarine in a pan. Chop the onion and add it to the pan. Sauté for a minute or two. Slice the mushrooms and add them to the pan. Sauté for a further 3–4 minutes.
4 Add the flour and tomato paste to the pan, and stir well. Very slowly, add the milk, stirring constantly to avoid lumps. When it is boiling and has thickened, stir in the basil and pepper to taste.
5 When the lentils are cooked, stir them into the sauce.
6 When the potatoes are cooked (if too hot to handle, rinse them under cold water), slice them thickly. Spread them out in an oven dish, and top with the sauce. Bake at 400°F (200°C) Gas Mark 6 for 15–20 minutes. Serve accompanied with lightly-steamed spring cabbage (collards).
