Lentil Potato Bake

I wanted to branch out from my recent focus on Italian recipes, so this recipe incorporates lentils and several spices I had never used before. It was a fun (and tasty!) experiment into Indian-inspired cooking without getting too spicy hot. For those of you with a higher spiciness tolerance, you may want to add more "kick" to your own version of this recipe. I think it would also work well with more vegetables, tofu, or other elements added.

[V*] Make this recipe vegan by substituting vegan cheese.

Ingredients

Equipment

Directions

  1. Cook the rice. (Follow package directions, or use leftovers you have on hand.)
  2. Put the red potato cubes in a microwave-safe dish with about 1 tablespoon of water. Cover with plastic wrap and microwave until potatoes are fairly soft.
  3. Preheat oven to 375 degrees F.
  4. While the rice is cooking and the red potatoes are microwaving, saute onions and minced garlic in a little olive oil. I did it right there in the pot, rather than dirty up the skillet. Just be sure to stir continuously so it doesn't burn to the bottom of the pot.
  5. Add lentils, tomatoes, and spices to the pot. Stir.
  6. Add red potato cubes to the pot and stir. Simmer for a few minutes until potatoes are soft.
  7. Add rice to the pot and stir. Simmer for another few minutes.
  8. Pour the whole mixture into the casserole dish.
  9. Lay the thin slices of potato over the top, then spread the shredded cheese on top of the potatoes.
  10. Bake uncovered at 375 degrees F for 10-15 minutes. The potato slices on top should be soft enough to stab easily, but don't expect them to be as soft as the cubed red potatoes.
  11. Enjoy as a main course or side dish. This dish also freezes very well.

Source: Adapted from "Easy Lentil and Potato Bake" on VegWeb.