This is the perfect meal to come home to on nights like these, cold, windy and a little disheartening
This may seem like a lot of kerfuffle but its quite easy to make and worth it! This ingredients list made a huge portion (8 servings) so its perfect for meal prep and freezes well (it actually just gets nicer as the days go on).
- 1 medium celeriac
- 350g cashews soaked in water (at least 5 hours)
- 2 sweet red peppers
- 1/2 can coconut milk
- 500g uncooked puy lentils/green lentils/mung beans
- 2 tbsp chilli flakes
- 400g pureed tomatoes- homemade or passata from a glass jar
- tsp oil – coconut/olive
- 3 cloves garlic
- 1 brown onion
- Handful fresh basil, coriander thyme or 1 tbsp each if using dried.
- 2 bay leaves
- Salt and pepper
- Firstly start by roasted the sweet red peppers until browned and soft.
in a food processor blend the drained cashews, roasted peppers and coconut milk into a creamy and smooth sauce.
- Peel and slice the celeriac thinly , boil this for approx 10 minutes until it becomes a little soft but doesn’t break apart.
- Drain water, sprinkle a little salt over and let sit aside.
- Cook the lentils/beans as instructed on the packet, usually bring to boil and simmer between 35-45 minutes.
- Whilst these are cooking, sauté the onion and garlic in a large saucepan with a little oil, once the onions have softened and turned a golden colour, add in the herbs and spice, cook for a further 2 minutes.
- Pour in the tomato passata and bay leaves, bring to boil & let simmer for 10 minutes.
- Remove the bay leaves & stir in the cooked lentils.
Layering your bake.
- Preheat the oven to 180ºC
- In a large baking dish pour all of the lentil mix in (unless your using two smaller baking dishes).
- Next layer the celeriac just as you would pasta sheets in lasagne.
- Take half of the cashew sauce and spread over the celeriac, add another layer of celeriac and again a layer of cashew sauce.
- Bake for 25 minutes.