Lentil and Potato Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This warming vegetable dish can be enjoyed as a meal or as a side. Play with the flavours and you can turn this in to a curry casserole (add curry powder instead of Italian herbs) or try Moroccan spices, Cajun spices or Hungarian spices... all delish! - Ingredients:
200 g dried brown lentils |
3 medium fresh fennel bulbs, quartered |
cooking spray |
1 tablespoon olive oil |
1 large white onion, diced |
4 large waxy white potatoes, diced |
1 tablespoon italian herb seasoning |
1 tablespoon tomato paste |
1 (425 g) can whole tomatoes |
1 cup vegetable stock |
Directions:
1. Soak lentils in a bowl of cold water for at least 30 minutes.
2. Drain water and cook lentils for 20 minutes in boiling water.
3. Drain lentils and put aside.
4. 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.
5. Sauté onions in the oil until transparent.
6. Add the potatoes, tomato paste and herbs and Sauté for 3 minutes.
7. Add the tomatoes, lentils and stock and cook a further 10 minutes.
8. Transfer to a casserole dish and place the roasted fennel just under the surface.
9. Bake in a moderate oven 180 degrees for 30 minutes.
10. Serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken.
11. Note: Cooking time can be reduced by using canned lentils.
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