Method
- Preheat oven to 180C.
- Boil, steam or microwave the potatoes in their skins until just tender.
- Heat oil in a large saucepan over medium heat. Add onions, carrots, celery and garlic and cook, stirring, for 5 minutes or until onions are tender. Stir in curry powder and cook for 1 minute.
- Add the lentils, tomatoes, stock and tomato paste. Bring to boil, reduce heat and simmer for 10 minutes or until lentlis are just tender. Stir in parsley.
- Place into a heatproof oven dish at least 8 cup capacity. Slice potatoes and arrange on top. Spray potatoes well with olive oil spray and srpinkle with paprika. Bake for 45 minutes or until potatoes are golden.
PLEASE NOTE THIS IS A KITCHEN CLUB MEMBER RECIPE, AND NOT TESTED BY CAMPBELL'S.
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Ingredients
5 medium potatoes, washed, dried
1 tbsp oil
2 medium onions, finely sliced
3 sticks celery, sliced
2 medium carrots, sliced
3 cloves garlic, crushed
2 tsp curry powder (or as much as you like)
3/4 cup red lentils
5 medium tomatoes, chopped (or 1 x 400g can diced tomatoes)
1 x 500ml pack Campbell's Real Stock - Chicken
2 tbsp tomato paste
2 tbsp chopped parsley
olive oil spray
pinch ground paprika