Potato and Lentil Bake
Course: Main CourseCuisine: BritishDifficulty: MediumServings
6
servingsPrep time
20
minutesCooking time
1
hour30
minutesCalories
388
kcalTotal time
1
hour50
minutesA vegetarian traybake, with a double potato and cheese topping. Winter comfort food at its best.
What You Will Need
3L ovenproof dish
Saute Pan/Deep frying pan with a lid (ovenproof)
Ingredients
2 tbsp olive oil
2 onions roughly chopped
1 garlic clove crushed
175 g dried Puy lentils (see notes)
150 ml white wine
1½ tbsp sun-dried tomato paste
8 sun-dried tomatoes chopped
600 ml vegetable stock
1½ tbsp Worcestershire sauce
25 g butter plus extra for greasing
500 g chestnut mushrooms sliced
salt and freshly ground black pepper
- For the Topping
350 g sweet potatoes peeled and diced into 2cm (½in) cubes
350 g white potatoes peeled and diced into 2cm (½in) cubes
a knob of butter
1 garlic clove crushed
2 tbsp snipped chives
50 g mature Cheddar cheese grated
Directions
- 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.
- For the Topping
- Place the potatoes in a pan of boiling water for 6–8 minutes until just soft, then drain well.
- Melt the butter in the pan you’ve just cooked the potatoes in, tip the potatoes back in and add the garlic and chives.
- Season with salt and pepper and carefully mix with a wooden spoon to coat the potatoes in the herby, garlicky butter.
- Carefully spread the potatoes evenly on top of the lentil mixture and sprinkle with the grated cheese.
- Bake for about 20 minutes until crispy brown and bubbling around the edges.
- Serve with some green vegetables.
- Enjoy!
Recipe Video
Notes
- Le Puy green lentil (pronounced Pwee) is a small, mottled, slate-grey/green lentil. They will keep their shape and texture without mushing up like split lentils.