Potato-Lentil Bake Recipe

Name: Potato-Lentil Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 8 -10 medium sized potatoes (waxy and firm, not floury); 100 ml red lentils, picked over and rinsed; 1 tablespoon olive oil (not extra virgin); 1 small onion, chopped; 2 garlic cloves, minced; 1 tablespoon flour; 1 teaspoon Madras curry powder (or another curry powder if you prefer); 2 teaspoons tomato paste; 250 ml milk (preferable not skim) or 250 ml soymilk (for the vegan version); 20 -30 cherry tomatoes, halved

Servings: persons

salt
8 -10 medium sized potatoes (waxy and firm, not floury)
100 ml red lentils, picked over and rinsed
1 tablespoon olive oil (not extra virgin)
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon flour
1 teaspoon Madras curry powder (or another curry powder if you prefer)
2 teaspoons tomato paste
250 ml milk (preferable not skim) or 250 ml soymilk (for the vegan version)
20 -30 cherry tomatoes, halved

1
Cook the potatoes with the peels on in a pot of salt water until done (mine take 20-25 minutes after boiling).
2
When the potatoes are done, drain and cool.
3
Pre-heat the oven to 175u00b0C/350u00b0F.
4
While the potatoes are cooling, cook the lentils in 250 ml of salt water until al dente (mine took 10 minutes), draining when done.
5
When the potatoes are cool enough to handle, peel and cut into thick slices and lay in a lightly-oiled baking dish.
6
In frying pan, heat the oil on medium heat.
7
Add the onion and garlic and fry until onions are soft.
8
Add the flour, curry powder and tomato paste and mix together fry until bubbling.
9
Slowly add the milk allowing to thicken.
10
Top the potatoes the cherry tomato halves and then the lentil sauce.
11
Bake for 30 minutes and serve hot.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: salt, 8 -10 medium sized potatoes (waxy and firm, not floury), 100 ml red lentils, picked over and rinsed, 1 tablespoon olive oil (not extra virgin), and more.

Yes, Potato-Lentil Bake 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.

Potato-Lentil Bake

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