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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.
An easy to make vegetarian main dish or perfect as a side.
Bring stock to boil and add lentils, cooking over medium heat until most of the water is absorbed, about 20 minutes. You want them to be moist but not swimming in liquid
Remove from stove and cool slightly
Stir in seasonings and zucchini.
Spoon half of the lentil mixture into a prepared baking dish.
Layer half of your thinly sliced potatoes over the lentils and season with salt and pepper
Crumble half of the feta over the potatoes
Add another layer of lentils, topped with potatoes, season again with salt and pepper and finally the remaining feta
Pour cream over the entire mixture shaking the pan gently to distribute through the layers
Sprinkle chives over the top
For conventional oven users, bake in preheated 375 ° F (190 ° C) for about 45 minutes or until potatoes are fork tender. This will depend on how thinly they have been sliced
For Omnia users, place baking pan, covered, onto preheated base plate on high for five minutes. Reduce heat to medium low and cook another 35-40 minutes until potatoes are fork tender
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