Directions:
- Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a pan and cook the onion over a medium heat until soft. Add the carrots and celery and stir well. Cover and cook over a low heat, stirring occasionally, for 5 minutes. Add the mushrooms and cook, stirring occasionally, until the juices run. Increase the heat and cook, stirring often, until the juices evaporate.
- Add the tomatoes, tomato puree, thyme and lentils and simmer, stirring occasionally with a spoon for 10 minutes. Transfer the mixture to a baking dish.
- Cook the sweet potatoes and potatoes until tender. Drain and mash with the creme fraiche. Put on top of the mushroom and lentil mixture. Bake for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 644.2 Kcal (2697 kJ) | ||
| Calories from fat | 100.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.18g | 17% | |
|---|---|---|---|
| Cholesterol | 3.75mg | 1% | |
| Sodium | 151.94mg | 6% | |
| Potassium | 2154.24mg | 46% | |
| Total Carbs | 104.66g | 35% | |
| Sugars | 16.61g | 66% | |
| Dietary Fiber | 39.57g | 158% | |
| Protein | 33.38g | 67% | |
| Vitamin C | 28.1mg | 47% | |
| Vitamin A | 2mg | 67% | |
| Iron | 10.1mg | 56% | |
| Calcium | 151.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 121.78 Kcal (510 kJ) | ||
| Calories from fat | 19.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 17% | |
|---|---|---|---|
| Cholesterol | 0.71mg | 1% | |
| Sodium | 28.72mg | 6% | |
| Potassium | 407.23mg | 46% | |
| Total Carbs | 19.79g | 35% | |
| Sugars | 3.14g | 66% | |
| Dietary Fiber | 7.48g | 158% | |
| Protein | 6.31g | 67% | |
| Vitamin C | 5.3mg | 47% | |
| Vitamin A | 0.4mg | 67% | |
| Iron | 1.9mg | 56% | |
| Calcium | 28.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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