POTATO-LENTIL BAKE

Potato-Lentil Bake image

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.