Summary

Ingredients

• 1 onion (s)
• 5 carrot (s)
• 0.5 ½ celeriac
• 200 g lentils, (reen plate lentils)
• 100 g mushrooms
• 1 liter vegetable stock
• 100 ml red wine
• oil
• salt and pepper
• Oregano, dried, or other herbs, to taste
• Curry powder
• 1 bag / s mashed potato powder
• milk, for the mashed potatoes
• 100 g cheese (Emmentaler), rated
• 2 cloves garlic

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Instructions

1. Peel the carrots and cut into small slices or cubes. Peel and dice the celeriac as well. Clean the mushrooms and cut them into slices. Finely dice the onion and garlic cloves.
2. For the sauce, first briefly fry the onion and garlic cloves in a little oil. Then add the carrots and celery and cook for about 15 minutes until they are light golden brown and soft. Then add the mushrooms and fry for another 4 minutes. Now add the lentils and add the broth and red wine, if you like. The important thing is: Don`t add salt already! That changes the cooking time of the lentils! Let simmer for 45 minutes. Stir occasionally.
3. After half an hour preheat the oven to 190 ° C convection. Then prepare the mashed potatoes according to the instructions on the packet and lightly season with salt.
4. After the 45 minute cooking time, the lentils should be soft. Now season everything well with pepper, salt, oregano and curry! You can also add other herbs and spices, depending on your taste. Put the lentils in a large baking dish. Then spread the mashed potatoes over it. Then sprinkle with cheese. Bake in the oven for 20 minutes.
5. Tip:
6. To make the recipe suitable for vegans, simply prepare mashed potatoes without milk or with soy milk and use vegan cheese!