A warm, hearty meal that will fill you up, this bake is perfect for vegetarians who need a variety of vegetables and pulses.
10 minutes to prepare and cook. Serves 2.
See "Ten Minute Tasters" for more recipes
|
400g can vegetable soup½ x 410g can lentils, drained 820g can Jersey potatoes, drained 420g can cut green beans, drained |
300g can broad beans, drainedLarge bunch fresh parsley, finely chopped 2 tbsp semi-skimmed milk Large handful breadcrumbs |
1.
Place the cut green beans, broad beans and soup into a flat ovenproof dish and mix together.
2. Mash the potatoes in a large bowl using the milk to soften and add the chopped parsley.
3. Spread the mashed potato over the top of the mixture in the dish.
4. Sprinkle some fresh breadcrumbs over the top of the potato and then place in a pre-heated oven for 10 minutes at 240C/475F/Gas Mark 9. Serve when ready.
Calories: 275
Protein: 19g
Fat: 1.8g
Carbs: 62g
This recipe and image is copyrighted to Canned Food UK.
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