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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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from asda magazine oct 2009 Ingredients:
250 g carrots, sliced |
1 leek |
1 tablespoon flour |
2 courgettes, sliced |
1 red pepper, sliced |
2 teaspoons dried herbs |
400 g green lentils, drained and rinsed |
400 g butter beans, drained and rinsed |
600 g potatoes, peeled and sliced |
3 tablespoons vegetable oil |
425 ml water |
Directions:
1. preheat oven to gas mark 6.
2. cook carrots and leek over low heat covered with 2 tablespoons oil for ten minutes, stir in flour and cook for 30 seconds.
3. stir in water and heat until thickened.
4. add courgettes, red pepper, hersb, lentils and butterbeans, heat until almost simmering and then pour into a casserole dish.
5. arrange potatoe slices on the top brush with oil and cook for 20 minutes uncover and cook for another 50 minutes or until golden on top.
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