14:02 21 December 2009
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
400gcan vegetable soup
½ x 410g can lentils, drained
820g can Jersey potatoes, drained
420g can cut green beans, drained
300gcan broad beans, drained
Large bunch fresh parsley, finely chopped
2 tbsp semi-skimmed milk
Large handful breadcrumbs
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.
This recipe and image is copyrighted to Canned Food UK.