Double or triple the quantities of this festive cranberry and lentil bake to serve more people, if you like. You can make it up to two days before serving.
Also try our other recipes > Festive Pineapple Cranberry Punch (and Ice Ring)
INGREDIENTS
- 25g dried cranberries
- 125g cooked Puy lentils
- ½ tbsp chopped parsley
- ½ onion, finely chopped
- ½ garlic clove, crushed or finely grated
- ¼ tsp smoked paprika
- 1 tbsp red wine
- 1 tbsp chopped sage
- pinch ground cloves
- 1 tsp tomato purée
- 1 tsp soy sauce
- 1 tsp cornflour
- 2 tsp olive oil
INSTRUCTIONS
- Heat oven to 200C/180C fan/gas 6. Oil and line the base of a 200ml ovenproof ramekin with a circle of baking parchment. Put the cranberries in a small pan with the wine and cook for a couple of mins over a medium heat until the cranberries are plump and the wine syrupy. Pour into the base of the ramekin and set aside.
- Put the lentils in a bowl and roughly mash about half of them with a fork. Heat the oil in a small pan and cook the onion for 6-8 mins over a medium heat until softened. Stir in the garlic, herbs, paprika and cloves and cook for another minute. Turn off the heat and add the lentils, tomato purée, soy and cornflour, stir everything together well, then spoon into the ramekin, pressing down gently with the back of a spoon. Can be chilled for two days, or freeze for up to two months, with the ramekin covered. Defrost in the fridge before cooking.
- Put the ramekin on a baking tray and bake for 15 mins. Leave to cool for 1 min, then turn out onto a plate.
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