500g of any lentils you have, use a mix if you like or some split peas too (green, black, brown or puy. Don’t use red for this as they are too mushy when cooked)
1 ½ litre of veg stock, fresh or from bouillon
sea salt and freshly ground black pepper
Lentil cooking guide
Green Lentils: 18-20 minutes
Lentils de Puy: 25-30 minutes
Brown Lentils: 20-25 minutes
Black Lentils: 25-30 minutes
method:
1. Cut the cauliflower in rough florets, using stalks as well and boil for 15 minute in salted water until soft
2. Boil the lentils in a saucepan with the vegetable stock over a medium heat with a little salt, they should soak up most of the liquid but stir regularly and when just softened set aside, if there is still some stock unevaporated leave in for sauce
3. Meanwhile saute the onion, celery, carrot and garlic in a large heavy bottomed saucepan in olive oil over a gentle heat until softened but not with too much colour, add a little salt to release some moisture
4. Add the herbs and paprika and cook out for 2 minutes then add the cooked lentils with remaining stock, tomato, puree and worcestershire sauce
5. Allow to bubble and reduce a little until you have a thick consistency, add a little water to loosen slightly of too stodgy
6. Season really well and layer into an ovenproof lasagne dish or tin
7. When the cauliflower is cooked, drain well and mash by hand or in a food processor with a little olive oil and salt and pepper
8. Allow the lentil mixture to cool in the lasagne dish then smooth over the cauliflower mash and bake for 20 mins until the cauli is just browning on top
9. Serve rustic style in big bowls with salad or some tenderstem broccoli
TIP: This filling is delicious with regular mash potato too and if not going vegan add some cheddar or blue cheese for a delicious crispy, bubbly topping
