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Recipeother Vegetarian

Lentil and Potato Casserole

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! ------

complex10 ingredients10 preparation steps
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Ingredients

  • dried brown lentils
  • fennel bulbs
  • cooking spray
  • olive oil
  • white onion
  • white potatoes
  • italian herb seasoning
  • tomato paste
  • whole tomatoes
  • vegetable stock

Preparation

  1. 1soak lentils in a bowl of cold water for at least 30 minutes
  2. 2drain water and cook lentils for 20 minutes in boiling water
  3. 3drain lentils and put aside
  4. 4place 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. 5saut onions in the oil until transparent
  6. 6add the potatoes , tomato paste and herbs and saut for 3 minutes
  7. 7add the tomatoes , lentils and stock and cook a further 10 minutes
  8. 8transfer to a casserole dish and place the roasted fennel just under the surface
  9. 9bake in a moderate oven 180 degrees for 30 minutes
  10. 10serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken