POTATO AND LENTIL BAKE
A vegetarian traybake, with a double potato and cheese topping. Winter comfort food at its best.What You Will Need3L ovenproof dishSaute Pan/Deep frying pan with a lid (ovenproof)
Provided by GeeDee
Categories Main Course
Time 1h50m
Number Of Ingredients 18
Steps:
- Preheat the oven to 180°C/160°C fan/350°F/Gas 4 and butter the oven-proof dish.
- Heat the oil in the oven-proof frying pan, add the onions and sweat off for about 5 minutes. Add the garlic and cookout for a few seconds.
- Add the lentils, white wine, tomato paste and stock, stir and bring to the boil.
- Add the sun-dried tomatoes and season with salt and pepper.
- Cover the pan with a lid and place in the oven for about 50-60 minutes or until the lentils are cooked and the liquid is absorbed.
- Remove from the oven and stir in the Worcestershire sauce.
- Meanwhile, melt the butter in a pan, add the mushrooms and fry over a high heat for a minute.
- Lower the heat, cover with a lid and cook for a few more minutes.
- Remove the lid and increase the heat slightly to allow the liquid to evaporate.
- Once all the liquid has been evaporated, season with salt and pepper and add to the lentils and give a quick stir.
- Transfer into the ovenproof dish.
- Increase the oven temperature to 220°C/200°C fan/420°F/Gas 7.
Nutrition Facts : Calories 388 cal
POTATO-LENTIL STEW
Jam-packed with veggies, this main-dish soup equals a meal the whole family will love. Serve with a loaf of your favorite bread and dinner's done! -Krista Goodwin, Ypsilanti, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion and carrots in oil for 3 minutes. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer., Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 20 to 22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 295 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1478mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 16g fiber), Protein 15g protein.
LENTIL CASSEROLE
Easy and healthy casserole!
Provided by Shane
Categories Main Dish Recipes Casserole Recipes
Time 1h55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
- Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 46.4 g, Cholesterol 3 mg, Fat 2 g, Fiber 20.4 g, Protein 20.5 g, SaturatedFat 0.8 g, Sodium 245 mg, Sugar 3.5 g
SPICY ROOT & LENTIL CASSEROLE
The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
- Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
- Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
Nutrition Facts : Calories 378 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.24 milligram of sodium
BAKED LENTIL CASSEROLE
The herbs added to this casserole make it so flavorful. Add a salad and you've got a healthy, delicious, meat-free dinner. Also works great as a side item.
Provided by AngelaTN
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
- Cover and bake for 45 minutes.
- Remove from oven and stir in tomatoes.
- Recover and bake an additional 15 minutes.
- Remove from oven and sprinkle with cheese.
- Bake uncovered for 5 minutes or until cheese is melted.
- Remove bay leaf before serving.
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MOROCCAN CHICKPEA LENTIL POTATO CASSEROLE
From contentednesscooking.com
4.7/5 (6)Total Time 25 minsCategory Dinner, Lunch, CasseroleCalories 204 per serving
- Heat a bit oil in a casserole. If you prefer oil free cooking, use vegetable broth. Fry the garlic and onions (optional) for around 3 minutes.
- Add Harissa, the cooked lentils and chickpeas, chopped tomatoes, the optional raisins and Ras El Hanout spice. Let everything simmer on medium heat for around 5 minutes. Stir occasionally.
- Start assembling the casserole with a layer of the the chickpea lentil tomato sauce, following with a layer of cooked potato slices, repeat until all is gone. The last layer should be sauce.
- Garnish with the optional chopped hazelnuts. Put aluminum foil on top and bake for 15 minutes at 415°F.
EASY LENTIL AND POTATO HOTPOT | RECIPES MADE EASY
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4.6/5 (9)Total Time 1 hr 45 minsCategory MainCalories 384 per serving
- Heat the oil in a frying pan and fry the onions for 5 minutes until beginning to soften. Stir in the garlic and cook for another minute.
- Stir in the chopped tomatoes, 300ml (½pt) water and herbs and bring to the boil. Add the lentils. Reduce the heat and simmer gently for about 30 minutes until lentils are soft but still hold their shape. Season to taste
- Place a layer of potatoes in the bottom of a deep ovenproof dish. Spoon about one quarter of the lentil mixture on top.
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