- Chopped tomatoes
- Carton of cooked lentils
- 3 sweet potatoes
- 2 handfuls of frozen peas
- 2 sticks of celery
- 2 red onions
- 1 gluten free vegetable stock cube
- pinch of cumin
- Teaspoon of coconut oil
Cube the sweet potatoes and boil in a pan until soft. I personally keep the skins on for added fibre!
Heat a frying pan and melt the coconut oil. fry the cumin for a minute then add the celery, peas and red onion.
After 3-5 minutes add the chopped tomatoes, cooked lentils and stock cube into the pan.
Simmer for 10 minutes ensuring the stock cube is dissolved and stir into the mixture.
Place the mixture into the loaf tin
Mash the boiled sweet potatoes (add a little coconut oil if you want a creamier texture) and cover the mixture
Bake on the oven for around 20 minutes at 220 C and grill lightly if you want a crispy topping.
Serve and enjoy