Potato And Lentil Bake Recipes

POTATO AND LENTIL BAKE

Steps:

• Preheat the oven to 180°C/160°C fan/350°F/Gas 4 and butter the oven-proof dish.
• Heat the oil in the oven-proof frying pan, add the onions and sweat off for about 5 minutes. Add the garlic and cookout for a few seconds.
• Add the lentils, white wine, tomato paste and stock, stir and bring to the boil.
• Add the sun-dried tomatoes and season with salt and pepper.
• Cover the pan with a lid and place in the oven for about 50-60 minutes or until the lentils are cooked and the liquid is absorbed.
• Remove from the oven and stir in the Worcestershire sauce.
• Meanwhile, melt the butter in a pan, add the mushrooms and fry over a high heat for a minute.
• Lower the heat, cover with a lid and cook for a few more minutes.
• Remove the lid and increase the heat slightly to allow the liquid to evaporate.
• Once all the liquid has been evaporated, season with salt and pepper and add to the lentils and give a quick stir.
• Transfer into the ovenproof dish.
• Increase the oven temperature to 220°C/200°C fan/420°F/Gas 7.

LENTIL AND POTATO CASSEROLE

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.

POTATO-LENTIL BAKE

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.

BAKED LENTILS WITH CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
• Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.

BAKED POTATOES WITH SPICY DHAL

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.

ONE-POT VEGAN POTATO-LENTIL CURRY

Steps:

• Heat oil in a pot over medium-low heat and cook onions, garlic, and ginger until fragrant, 3 to 5 minutes. Sprinkle with sugar and cumin, and cook until sugar caramelizes, about 2 minutes, making sure cumin does not burn. Stir in curry paste; cook for 1 to 2 minutes. Add potatoes, lentils, coconut milk, and tomatoes and their juice. Season with vegetable bouillon and bring to a boil.
• Cover and simmer until potatoes and lentils are cooked through, 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper.

POTATO-LENTIL STEW

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.