1 medium organic onion, chopped
1 stick organic celery, finely chopped
1 large organic carrot, finely chopped
1 tsporganic curry powder
500g jar organic tomato pasta sauce
2 x 415g can organic brown lentils
1 cup frozen peas
1kg organic potatoes, peeled & evenly chopped
1 tbsp butter
½ cup organic soy milk
Heat oil in a medium pot and sauté onion, celery and carrot until soft.
Add curry powder and sauté for 1 minute.
Add pasta sauce, lentils and peas and bring to boil. Reduce heat and simmer for 5 minutes.
Place potatoes in a large saucepan and cover with hot water. Bring to boil, then reduce heat and simmer until tender.
Drain potatoes and add margarine and soy milk. Mash until smooth.
Spoon lentil mixture into one large oven proof dish or 6 x 1 cup small oven proof dishes. Top with mashed potato, sprinkle with cheese
Bake in a moderate oven, 180oC, for 40 minutes. Serve with a large green salad