This one is a meat dish which you can turn into a non-meat version by swapping the ham for shredded kale and the chicken stock for vegetable stock.
It is a delicious casserole with ham, lentils, casserole vegetable and pesto bread crumbs.
Cooking: 40 minutes.
Casserole vegetables: 1 onion, 1 carrot, 1 celery stick, 2/4 potatoes (1 used 2 sweet potatoes and 2 white ones) , 1 leek
120g dry lentils rinsed
500ml chicken or vegetable stock
100g cider cured ham
1tbsp olive oil
2 tbsp fresh green pesto with basil
1 handful of parsley chopped and some dry origano
1 tsp turmeric
Salt and black pepper
100g fresh breadcrumbs.
Pre-heat the oven to 180C degrees, heat the oil in a large pan or casserole dish over medium-high heat. Add the vegetables and a pinch of salt, some pepper and fry for 15 minutes stirring regularly.
In the mean time put the lentils in a large saucepan, cover with cold salted water and simmer for 15 minutes then drain and set aside.
Add the stock to the pan with the vegetables and simmer for 5 minutes then add the ham and cooked lentils for another 5 minutes. The vegetables should now be very tender.
Mix the pesto through the breadcrumbs then scatter over the top of the casserole than add another thin layer of breadcrumbs. Transfer to the oven and cook for 20/25 minutes until the crumbs are golden.
Serve immediately with creamy mash potatoes.