Step 1

Step 2

  • Sweet potato 600.0 g
  • Potatoes 600.0 g


  1. Step 1

    • Heat half of the oil in a large thick bottom pan.
    • Sweat the onion and carrot for 3 mins, then increase the heat and add the mushrooms. Cook for another 3 mins.
    • Add the turnip, celeriac add the KNORR Professional Garlic puree and cook for 1 min.
    • Add the lentils and cook for 1 minute. 
    • Add the chopped tomatoes, tomato puree, soy sauce, red wine and made up bouillon with water.
    • Simmer for 20 minutes until the lentils are cooked and sauce is reduce to thicken.
    • Stir in the thyme leaves and lemon zest.
    • Pour the mixture into a casserole dish.
  2. Step 2

    • Arrange the slices potatoes on top of the lentils, then brush with the remaining oil.
    • Roast in the oven for 15 mins until the potatoes are golden.
    • Serve
Chef Inspiration