Boil or microwave kumara until tender. Mash with milk and spring onion until smooth.
Meanwhile, cook lentils in small saucepan of boiling water until just tender; drain, rinse, drain.
Preheat oven to 200.C/180.C fan forced.
Heat oil in medium saucepan; cook brown onion, capsicum, courgettes, eggplant and garlic, stirring until vegetables soften.
Add lentils and un-drained tomatoes.
Bring to boil.
Reduce heat; simmer for 10 mins or until thickened.
Spoon mixture into 2.5litre baking dish; spread with kumara.
Bake, uncovered in oven about 30 minutes or until browns lightly.
Great Family Meal
Make 12 Slices – 77g per slice
Energy 80 Cals, Protein 10.4g, Fat 2.3g, Sat Fat 0.6g, Sugars 1.1g. – Per Slice
500g Lean Mince
1 Cup Rolled Oats
90g Pasta Tomato Sauce
1tsp Cracked Pepper
Parsley to garnish
Pre-heat oven to 180.C.
Place mince into bowl and break up. Add grated carrot, grated zucchini, chopped onion and mix through.
Add oats, salt and pepper, then add pasta sauce and egg. Mix into the meat mixture binding everything together.
Lightly spray a loaf dish with a vegetable spray and place the mixture into it.
Compress the mixture well and place into the oven.
Cook for 45 mins or until brown and firm.
When cooked, drain the excess fluid and let it stand for 10 mins before slicing.
Garnish with parsley and serve with large garden salad.