Baked Potatoes with Lentil Bolognese
“My kids and I love lentil bolognese, they are so used to it that when they go to stay with their grandmother, they come back and tell me excitedly, ‘Nanna puts meat in her mixture’, as if it is something exotic. This is the way we need to go, less meat, just for a treat, less often and the rest of the time it is lovely with lentils. I’ve cooked many different versions in the last 10 years, and this one is the quickest but no less delicious for it. I was taught the the trick to beautiful skin on baked potatoes by the wonderful chef Jo Pratt, rub them with oil so that the crunchy salt sticks to the outside, draws out moisture and intensifies the flavour. Simple, beautiful. Yum. Just yum”
By Alex Mackay
One 336g serving of this recipe is:
- Low in sugar
- Low in saturated fat
- Counts as one of your five a day
- A natural source of Protein
- A natural source of Fibre
Suitable for gluten-free, vegans and vegetarians
- 2 large, 175-200g, Baking Potatoes (Marabel-these have lovely yellow flesh, Marfona, King Edward, Maris Piper)
- 2 tbsp extra virgin olive oil
- Flakes of salt such as Malden
- 250g Merchant Gourmet Tomatoey French Puy & Green Lentils
- 100ml tomato juice
- Grated Plant-based Cheddar Cheese (as much or as little as you like)
- Plant-based butter (as much or as little as you like)
- Pre-heat your oven to 200c. Put the potatoes onto a flat baking tray with no raised sides. Prick with a fork 7-9 times. Rub the potatoes all over with olive oil. Scatter the salt evenly over the potatoes, so that the flakes stick. Bake for 1 and 1/4 to 1 and 1/2 hours until the skin is golden, crisp and you can easily insert your fork into the flesh.
- Once the potatoes are ready, heat the tomatoey lentils with the tomato juice.
- Cut a cross into the potatoes to reveal their creamy flesh. (I like to pop a knob of butter inside them at this stage) Spoon the lentils and sauce over and around the potatoes. Serve with more butter and cheese if you fancy it.
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