Lentil And Potato Casserole
Total Time: 2 hrs
Preparation Time: 30 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 4
- 200 g dried brown lentils
- 3 medium fresh fennel bulbs, quartered
- cooking spray
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 large waxy potatoes, diced
- 1 tablespoon italian herb seasoning
- 1 tablespoon tomato paste
- 1 (425 g) can whole tomatoes
- 1 cup vegetable stock
Recipe
- 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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