Ingredients:

• 1 x 200g medium sweet potato
• 2 small white potatoes (290g)
• 2 small zucchinis, sliced
• 3 stalks kale (leaves only)
• 1 carrot, cut into thin strips
• 1 onion
• 3 cloves garlic
• 4 sprigs rosemary
• 2 tsps dijon mustard
• 1 tbs vegetable stock
• 1 cup water
• 1 tbs extra virgin olive oil
• 1 tin brown lentils, drained & rinsed
• 2 tbs tomato paste
• 1/2 cup grated cheese

Method:

1. Preheat oven to 180 degrees.
2. Finely slice potatoes (approx 50mm) and place on baking tray lined with baking paper.  Drizzle with olive oil and season with salt and pepper.  Toss to coat and then roast until tender. Approx 20-25minutes.
3. While potatoes are roasting, finely chop kale, onion, rosemary and garlic in a blender or food processor.  Heat olive oil in a large saucepan and add finely chopped vegetables and stir until softened.  Add zucchini and carrot and stir through.
4. Add remaining ingredients (except grated cheese) and combine.
5. Simmer for 15 minutes until potato is cooked.
6. Pour lentil mixture into greased baking dish and top with sliced potato.
7. Top with grated cheese and return to oven for 15-20minutes or until cheese is melted.

Serves 6

Macros:

1 serve (220g)  = 186 calories, 8.3g protein, 6.2g fat, 22.2g carbs