Chana masala and raita dip with baked potatoes
Dig into our baked potatoes topped with chana masala, served with a cooling raita dip […]
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Layers of flavour in every bite! Our creamy lentil lasagne, topped with a refreshing cucumber and herb salsa, is the perfect feel-good meal to fuel young children, keeping them energised and ready to take on the day.
Ingredients:
2 courgettes
133ml tomato passata
2 green peppers
1 red onion
400g red lentils
1 teaspoon mixed herbs
½ teaspoon rosemary
½ teaspoon garlic powder
Garlic and herb slices
For the cheese sauce:
50ml milk
1 tablespoon oil
1 tablespoon cornflour
½ teaspoon nutmeg
133g grated cheese
For the cucumber and herb salsa:
1 cucumber
A handful of fresh basil
A handful of fresh coriander
Directions:
Prep the salsa:
Peel and dice the cucumber
Pick basil leaves and chop
Chop the coriander
Method:
Mix the diced cucumber and herbs to create a salsa.
Then:
Dice the courgette
Peel and dice the onions
Deseed and dice the pepper
Cook the lentils
Method:
Sweat off onions in a bit of oil on a medium heat until soft. Add courgette, peppers and cook for a few minutes. Add the mixed herbs, cooked lentils and passata. Reduce for 10-15 minutes until the sauce has thickened.
To make the cheese sauce:
Blend the oil & corn flour until you have a smooth paste. Gradually pour in the milk, whisking constantly, and add the nutmeg. Place a large saucepan on the heat & bring the milk mixture to a boil until it thickens to a smooth sauce. Remove from the heat and add half the cheese.
Let’s bake:
In oven-proof serving dishes, layer the lentil mixture and pasta sheets. Top with bechamel sauce and cheese and bake in a hot oven until golden brown and the pasta is cooked throughout. Bake the garlic and herb slice in the oven until cooked throughout.
Serve lasagne, salsa and garlic and herb slices separately.