Mushroom & Lentil Bake

Mushroom & Lentil Bake

Serves 4

From Tesco Healthy Living Magazine

10 points for whole recipe. Serves 4 so 2.5 points per serving

Core recipe

1 tsp olive oil
2 chopped shallots
2 cloves crushed garlic
500g mushrooms
2 tsp sweet paprika
75g green lentils (not clear if this is dried or canned)
500ml veg stock
625g finely sliced potatoes

Heat oven to 160 (fan 140). Gently cook shallots & garlic in oil in a large, shallow, ovenproof dish, until soft.

Slice half the mushrooms & cut the remainder in half. Add the mushrooms to the pan for 5 mins.

Add the paprika, lentils & stock & bring to a simmer.

Arrange the finely sliced potatoes on top of the mushroom mixture. Cover loosely with foil & cook in oven for 30 mins.

Remove foil & cook for further 20 mins until the potatoes are golden.