Potato And Lentil Bake Food

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.

STUFFED POTATOES WITH LENTIL CHILI

Steps:

• Preheat the oven to 425 degrees F. Prick the potatoes with a fork and microwave until tender, 15 to 20 minutes. Transfer to the oven rack and bake until soft, about 15 minutes.
• Meanwhile, finely chop the red onion. Put 2 tablespoons chopped onion in a small bowl; cover with cold water and let soak 10 minutes. Drain, pat dry and set aside for topping. Chop the poblano and grate the carrot.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the remaining red onion, the poblano and carrot; season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the lentils, chili powder and cumin; cook until the spices are toasted, about 1 minute. Add the tomato paste and cook, stirring, until the vegetables are coated. Stir in the tomatoes and their juices, 1 1/2 cups water and a large pinch of salt. Simmer, stirring occasionally, until thickened slightly, about 10 minutes.
• Split the potatoes open. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Fluff the flesh with a fork. Sprinkle with half the cheese, then top with the chili. Sprinkle with the remaining cheese and the reserved red onion.

LENTIL & SWEET POTATO COTTAGE PIE

Steps:

• Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
• Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
• Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
• Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25 x 20 x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn't spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.

POTATO-CRUSTED LENTIL HOTPOT

Steps:

• Add lentils to a large saucepan of boiling water; bring to the boil, then reduce heat and simmer uncovered for 10 minutes.
• Drain well.
• Boil or steam potatoes in their skins until tender. Set aside.
• Heat oil in large saucepan; add onions, carrots, celery and garlic.
• Stir over medium heat for about 5 minutes, until onions are soft and translucent.
• Stir in curry powder; cook for 1 minute.
• Add tomatoes, crumbled stock cube, water and tomato paste.
• Bring to the boil; reduce heat and cover.
• Allow to simmer for 10 minutes, or until veges are just tender.
• Stir in the parsley and lentils.
• Spoon into large ovenproof dish |(about 8 cup capacity).
• Slice potatoes and arrange over lentil mixture.
• Brush potatoes with butter, sprinkle with paprika and bake in moderate oven (190C) for about 50 minutes.

LENTIL AND SWEET POTATO RISSOLES

Steps:

• Combine lentils and veggies in bowl.
• Use hands to blend in sweet potato, breadcrumbs and cumin. If dry add some water/unsweetened tomato sauce/home made salsa.
• Make into 8 balls and refrigerate for at least 30 minutes.
• Preheat oven to 200°C.
• Spray with a light oil and bake for 35 minute or until crisp and golden.
• Serve with salad, as a burger, or in a wrap.

BAKED LENTIL CASSEROLE

Steps:

• Preheat oven to 350.
• Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
• Cover and bake for 45 minutes.
• Remove from oven and stir in tomatoes.
• Recover and bake an additional 15 minutes.
• Remove from oven and sprinkle with cheese.
• Bake uncovered for 5 minutes or until cheese is melted.
• Remove bay leaf before serving.

SPICY ROOT & LENTIL CASSEROLE

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
• Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
• Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.