Ingredients
2 brown onions, sliced
4 cloves garlic, minced
1 tsp mixed dried herbs
2 Tbsp extra virgin olive oil
6 carrots, peeled, diced
8 ripe tomatoes, seeded, diced
1 tsp brown sugar
1 tsp red wine vinegar
Sea-salt flakes and freshly ground white pepper, to season
400g can lentils, drained
300g shredded spinach
6 medium potatoes, peeled, chopped
100g unsalted butter
1/2 cup thickened cream, hot
1/4 tsp ground nutmeg
Juice of 1/2 lemon
1 1/2 cups grated mozzarella cheese
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Put onion, garlic, mixed herbs and oil in a large frying pan and cook for 5 minutes, until softened, then add carrot, tomato, sugar and vinegar. Season, then simmer on low heat for 30 minutes, until thickened. Mix in lentils and spinach.
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Meanwhile, steam potato, until softened, crush and beat in butter, cream, nutmeg and juice. Season with salt, then fold in 1/2 cup of the cheese.
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Spoon tomato mixture into individual 2-cup baking dishes, then top with potato mash and remaining cheese. Bake for 20 minutes, until golden. Season with pepper. Serve.
