Lentil Bake with Sweet Potato Mash

Delicious slow-cooked lentils with mushrooms and barley

Sweet potato (21%), potato (21%), tomato, water, red onion, carrot, lentils (5%), mushroom (5%), CELERY, barley (GLUTEN), tomato puree, Tamari (SOYA beans, water, sea salt, mirin (sweet rice, water, cultured rice), vegetable stock (sea salt, maltodextrin (from maize), rice flour, vegetables 7.2% (onion, carrot, parsnip), yeast extract, sunflower oil, parsley, turmeric), rapeseed oil, parsley, olive oil, salt, thyme, sage, pepper, salt, pepper, bay leaf, parsley

Energy 339kJ/80kcal, Fat 1.5g of which saturates 0.2g,
Carbohydrate 14g of which sugars 3.1g, Protein 2.1g, Salt 1.0g

Can be cooked from frozen, or defrost in the fridge overnight before cooking.
Not suitable for cooking in a microwave.

  1. Preheat your oven to 170ºC, 325ºF gas mark 3.
  2. Remove this sleeve and plastic wrapping but keep in the wooden baking mould and place on a baking tray. Our wooden baking moulds are suitable for the oven, just make sure they are not too close to a direct flame or element.
  3. Cook for 40 minutes if already defrosted, or cook for 55 minutes if still frozen Cook until piping hot and lightly browned.
  4. Leave for a couple of minutes before serving.