Potato-Lentil Bake
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
818
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).