POTATO-LENTIL BAKE
I made this up from inspiration of several recipes. You could change the lentil sauce according to your tastes or double the lentil sauce to make it a main dish.
Provided by Tea Girl
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 334.2, Fat 4.5, SaturatedFat 1.4, Cholesterol 5.7, Sodium 55.8, Carbohydrate 64.5, Fiber 8.8, Sugar 4.4, Protein 11.3
LENTIL AND POTATO CASSEROLE
This warming vegetable dish can be enjoyed as a meal or as a side. Play with the flavours and you can turn this in to a curry casserole (add curry powder instead of Italian herbs) or try Moroccan spices, Cajun spices or Hungarian spices... all delish! ------
Provided by happygurl06
Categories Potato
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 440.9, Fat 4.7, SaturatedFat 0.7, Sodium 524.1, Carbohydrate 84.4, Fiber 25.9, Sugar 7.3, Protein 19.6
BAKED POTATOES WITH SPICY DHAL
Cook red lentils with cumin, mustard seeds and turmeric and serve with a fluffy jacket potato and chutney
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in the oven and bake for 1 hr until tender and the skin is crispy.
- While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens.
- Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle.
Nutrition Facts : Calories 556 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium
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.
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