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Cover: The Gourmet Garden

02Apr 12

Red Lentil and Potato Bake

Red Lentil and Potato BakeWith winter now in full swing, what better way to warm up after coming in from the cold than with a piping hot dish of red split lentils and potatoes, fresh out of the oven?! Although I also enjoy a hearty bowl of lentil soup, this Red Lentil and Potato Bake, seasoned with thyme and rosemary, is just the thing to warm your bones and satisfy your belly, all without putting too much of a dent in your pocketbook!

As with most recipes that use potatoes, you’ll notice that I suggest just washing them, not peeling.  This a trick I picked up from a Canadian friend who assures me that’s the only way to eat potatoes, and the truth is, I have to agree with her!  Not only do the potato skins add depth of flavour to the dish, they also contain lots of nutrients and help to keep the nutrients of the potatoes themselves from leaking out as they tend to do during cooking.

What you’re going to need:

  • 3 medium potatoes, washed, sliced or chopped
  • 500g dried split red lentils
  • 4 celery stalks, chopped
  • 1 medium onion, diced
  • 3 garlic cloves, finely chopped
  • 2 plum tomatoes, chopped
  • 2 tsp thyme
  • 1 tsp rosemary
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 litre of water

What you have to do:

  1. Preheat oven to 200ºC.
  2. Heat the oil in a large frying pan over medium heat.
  3. Add the onions and garlic and fry for 2 minutes, stirring continuously.
  4. Add the celery and continue frying and stirring for another minute.
  5. Add the tomatoes, herbs, salt and pepper for 2 more minutes.
  6. Add the lentils and the water and bring to a boil.
  7. Cover the frying pan and cook for 5 minutes.
  8. Place all the ingredients except for the potatoes in a 2 litre baking dish.
  9. Carefully lay the potatoes on top of the lentil mixture with their edges overlapping.
  10. Splash a little olive oil over the potatoes and sprinkle on a little thyme and salt.
  11. Bake in the preheated oven on the bottom shelf for 70 minutes, or until the potatoes are tender.
  12. Remove from oven and let cool for 10 minutes before serving.

Prep Time:  10 minutes

Cooking Time: 1 hour

Serves: 4-6

Difficulty: Easy

 

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2 comments

  1. […] of fried potatoes in a thick yoghurt gravy. Since Dum Aloo is a lot like a potato stew,  (try this red lentil and potato bake recipe), it is rather substantial and filling, so it makes for a great veggie […]

    Reply
  2. […] without being fattening at all. It is perfect for a cold or rainy day and is similar to this red lentil and potato bake, except a bit […]

    Reply

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