Potato Lentil Bake Recipes

POTATO-LENTIL BAKE

Steps:

• Cook the potatoes with the peels on in a pot of salt water until done (mine take 20-25 minutes after boiling).
• When the potatoes are done, drain and cool.
• Pre-heat the oven to 175°C/350°F.
• While the potatoes are cooling, cook the lentils in 250 ml of salt water until al dente (mine took 10 minutes), draining when done.
• When the potatoes are cool enough to handle, peel and cut into thick slices and lay in a lightly-oiled baking dish.
• In frying pan, heat the oil on medium heat.
• Add the onion and garlic and fry until onions are soft.
• Add the flour, curry powder and tomato paste and mix together fry until bubbling.
• Slowly add the milk allowing to thicken.
• Top the potatoes the cherry tomato halves and then the lentil sauce.
• Bake for 30 minutes and serve hot.

SPICY ROOT & LENTIL CASSEROLE

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.

LENTIL AND POTATO CASSEROLE

Steps:

• Soak lentils in a bowl of cold water for at least 30 minutes.
• Drain water and cook lentils for 20 minutes in boiling water.
• Drain lentils and put aside.
• Place fennel on a baking tray and spray with cooking spray and bake in a moderate oven 180 degrees for 20 minutes or until softly roasted.
• Sauté onions in the oil until transparent.
• Add the potatoes, tomato paste and herbs and Sauté for 3 minutes.
• Add the tomatoes, lentils and stock and cook a further 10 minutes.
• Transfer to a casserole dish and place the roasted fennel just under the surface.
• Bake in a moderate oven 180 degrees for 30 minutes.
• Serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken.
• Note: Cooking time can be reduced by using canned lentils.