Red lentil mash with Parsnip and sundried tomato fritters

A healthy vegetarian dish, to use up that bottle of wred wine.

  • Total time: 40 minutes


  • 3 fluid oz of dried lentils
    200ml of red wine
    3 cloves of garlic
    1 shallot
    a little olive oil

    2 medium parsnips
    1 medium egg
    2 sun dried tomatoes
    3 tb spoons of corn flour
    a little olive oil


  1. For the red lentil mash Soak the lentils and cook as per the packet instructions, strain off as much liquid as possible, then st aside. Chop the shallot and garlic cloves finely and fry in the olive oil, until they are transparent. Then add in the red wine. Bring to the boil and boil for 5 minutes. Add the wine mixture to the lentil and cook until hot. Then serve.
  2. For the Parsnip and sun dried tomato fritters. Grate the parsnip, add the finely chopped sundried tomatoes. Mix in the egg and corn flour. Roughly mould in to size and shape. Fry for 8 – 10 minutes in the olive oil.