Go Back

BACON, BEAN & VEGETABLE BAKE

Joanne Iceton
Print Recipe Pin Recipe
Course Main Course
Servings 4 people

Ingredients
  

  • 1 tbsp. oil
  • 1 onion chopped
  • 1 carrot grated
  • 1 courgette grated
  • 1 pepper chopped
  • 2 garlic cloves crushed
  • 100 g red lentils
  • 400 g can chopped tomatoes
  • 1 large sweet potato sliced
  • 4 baking sized potatoes sliced
  • 200 g lean bacon chopped*
  • 400 g can butter beans

Instructions
 

  • Prepare all of the ingredients and pre-heat the oven to 180c.
  • Heat the oil on a medium heat in a pan then add the onion, carrot, courgette and pepper. Stir and cook until golden.
  • Add the garlic, lentils, can of tomatoes and fill the can with water then add that to the pan.
  • Bring to the boil then turn down to a simmer cooking for 10-15 mins until the lentils soften. Remove from the heat then blend.
  • Add both types of potatoes, drained butter beans and chopped bacon to the pan with the sauce, stir then layer in a lightly oiled roasting pan.
  • Bake for 40-60 mins until the potatoes have softened. If it starts to brown too much, cover with foil halfway through.
  • Serve on it’s own or with a side salad.

Notes

This is an ideal recipe to get various vegetables into fussy eaters as they are blended in the sauce. The sauce is also great to use for pasta or as a base for bolognaise too.
*You may omit the bacon to make this vegetarian/vegan