Subscribe by emailGet my latest recipes delivered directly to your inbox
Hello Galley Folks. I’ve been working on some not-so-meaty dishes for you. I try to strike a balance between animal/fish protein and more plant-based meals at least 3 times each week with a soup or chowder meal thrown into the mix. Plus I know that in a few days we will be so turkey-ed out that we’ll need a little belly break. This very repeatable and shareable dish fits in perfectly with a good comfort food vibe.
I used chicken broth but vegetable broth would produce an equally tasty result for those who wish a vegetarian version and I’ve included both oven-based and stove-top instructions for those so inclined.
It’s reminiscent of a traditional scalloped potato casserole but with the lovely bite of feta and added nutrition of lentils. It’s a complete meal all on its own but could be perfect served as a side. We enjoyed it tonight with a crisp Greek salad…yay for more feta!
Thanks to Amuse Your Bouche for the inspiration.
This site uses Akismet to reduce spam. Learn how your comment data is processed.