Winter warmer dish!
Super easy lentil and potato bake you can whip up any night of the week and great for winter coming.
So I am not a huge fan of pasta or wheat. I am not against it, but I try and avoid processed foods as much a possible. So when making lasagna, I usually always use sweet potato or white potatoes in its place of pasta.
Yesterday we had a storm rolling into the hills so I thought I would do a version of my lasagna but with lentils in its place. My lasagna base is usually mushrooms and some tvp. For this recipe, you will need the below
Lentil & Potato Bake
Makes: 6 serves
Time: 1 hour
2 cans of strained rinsed lentils
1 green onion sliced thin
1 tablespoon of paprika
1/2 a cup of nutritional yeast
1 teaspoon of turmeric
1 clove of garlic crushed
salt and pepper to season
1/2 a cup o fresh chopped parsley
1 jar of Jamie Oliver olive and tomato sauce
8 white medium potatoes sliced thin using a mandolin
Bechamel Sauce see the recipe by clicking HERE
( For the bechamel I didn’t add any vegan cheese, and I used regular plain flour)
- Start by placing the lentils in a medium saucepan with red sauce, green onion and water. Add the spices and cook for around 3 to 4 minutes
- Once heated through add in garlic, nutritional yeast, and parsley, stir through and remove from heat
- Using a large rectangle baking dish 25 cm by 20cm. Start to layer the potatoes on the bottom of the dish. Make two full layers and top with lentil mixture
- Then place two more layers of potatoes on top of the lentils. Top with bechamel sauce, sprinkle with fresh parsley and bake on 180 degrees for 50 minutes or until golden
Once cooked and allow to cool for 15 minutes before slicing