Lentil And Potato Casserole – a delicious recipe with brown lentils, fresh fennel bulbs, cooking spray, olive oil, white onion, waxy white potatoes. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Soak lentils in a bowl of cold water for at least 30 minutes.
2
Drain water and cook lentils for 20 minutes in boiling water.
3
Drain lentils and put aside.
4
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.
5
Saute onions in the oil until transparent.
6
Add the potatoes, tomato paste and herbs and Saute for 3 minutes.
7
Add the tomatoes, lentils and stock and cook a further 10 minutes.
8
Transfer to a casserole dish and place the roasted fennel just under the surface.
9
Bake in a moderate oven 180 degrees for 30 minutes.
10
Serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken.
11
Note: Cooking time can be reduced by using canned lentils.
187
kcal
Calories
4
g
Fat
31
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 200 g dried brown lentils, 3 medium fresh fennel bulbs, quartered, cooking spray, 1 tablespoon olive oil, and more.
Yes, Lentil And Potato Casserole falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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