POTATO-LENTIL BAKE

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Potato-Lentil Bake image

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

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

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

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