Nutritional Info(100g) 
- Potatoes 
- Cabbage 
- Vegetable stock 
- Onion 
- Garlic 
- Carrots 
- Celery 
- Chopped tomatoes 
- Passata 
- Tabasco sauce 
- Smoked paprika 
- Cinnamon 
- Cumin 
- Parsley 
- Puy lentils 
Ingredients
600g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped
200g green cabbage, thinly shredded
100ml hot vegetable stock
Low-calorie cooking spray
1 red onion, finely chopped
3 garlic cloves, finely chopped
3 carrots, peeled and cut into small chunks
3 celery stalks, finely chopped
400g can chopped tomatoes
300g passata with onions and garlic
1 tsp Worcestershire sauce, or vegan equivalent
¼ tsp Tabasco sauce
1 tsp sweet smoked paprika
¼ tsp ground cinnamon
¼ tsp ground cumin
A large handful of fresh flat-leaf parsley, finely chopped
Salt and freshly ground black pepper
2 x 400g cans Puy lentils, drained
Method
1. Preheat your oven to 200°C/180°C fan/gas 6. To make the topping, boil the potatoes for 15-20 minutes, or until tender. Add the cabbage for the last 3-4 minutes. Drain, return to the pan, then roughly mash. Add the stock and continue to mash until combined, but still chunky.
2. Meanwhile, spray a large frying pan with low-calorie cooking spray and place over a medium heat. Stir-fry the onion, garlic, carrots and celery for 5-10 minutes, until softened.
3. Add the tomatoes, passata, Worcestershire sauce or equivalent, Tabasco, spices and parsley. Season well and bring to the boil. Reduce the heat and simmer for 6-7 minutes, or until the vegetables are tender. Stir in the lentils.