Potato and Lentil Bake

Potato and Lentil Bake

Potato and Lentil Bake

Recipe by Mary BerryCourse: Main CourseCuisine: BritishDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 

30

minutes
Calories

388

kcal
Total time

1

hour 

50

minutes

A 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.

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