Can I use green lentils instead of brown?

Yes, green lentils hold their shape well, though they may take slightly longer to cook. Keep an eye on them to ensure they reach the right tenderness.

How do I know when the potatoes are done?

The potatoes are done when a knife slides through them with no resistance. If they still feel firm, leave the dish in the oven for another 5 to 10 minutes.

Hearty Potato and Lentil Bake

Name: Hearty Potato and Lentil Bake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: american
Ingredients: 3 large Yukon Gold potatoes; 1.5 cups dried brown lentils; 1 large yellow onion, diced; 3 cloves garlic, minced; 28 oz crushed tomatoes; 2 cups vegetable broth; 1 tsp dried thyme; 1 tsp smoked paprika; 2 tbsp olive oil; 1 tsp salt

When the temperature drops and I find myself craving something substantial without having to track down specialty ingredients, I always land on this potato and lentil bake. It is one of those reliable recipes that works just as well for a quiet Sunday night as it does for feeding a hungry crowd. There is something deeply satisfying about the way the lentils soak up the garlic and herb-infused tomato sauce while the potatoes soften into a buttery texture.

I have found that the secret to this dish is slicing the potatoes thin—about an eighth of an inch is ideal. If they are too thick, they stay crunchy while the lentils turn to mush, which is definitely not the goal. I usually serve this straight out of the baking dish with a simple side of dressed greens. If you have any leftovers, they actually taste even better the next day once the spices have had time to meld in the fridge.