LENTIL POTATO BAKE

LENTIL POTATO BAKE

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.

Lentil Potato Bake

Course: Main Course, Side Dish
Servings: 4 Servings
Calories: 521kcal
Author: www.seasaltgalleykat.com
An easy to make vegetarian main dish or perfect as a side.
Print Recipe

Ingredients

  • 1 Cup Red lentils
  • 2 1/2 Cups Chicken stock Use vegetable stock for a vegetarian version
  • 1/2 Tsp Garlic powder
  • 1/2 Tsp Smoked paprika
  • 2 Cups Grated zucchini
  • 3 Medium potatoes Sliced
  • 1 Cup Feta Crumbled
  • 1/2 Cup Chopped chives
  • 1/2 Cup Cream
  • Salt and pepper To taste

Instructions

  • 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

Notes

Special equipment:
  • Omnia stove-top oven (optional)
  • Mandolin for potato slicing (optional but very useful to get thin slices.I’m not allowed to use one anymore because I keep cutting myself)
  • Hand grater for zucchini

Nutrition

Calories: 521kcal | Carbohydrates: 57g | Protein: 26g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 668mg | Potassium: 1469mg | Fiber: 18g | Sugar: 6g | Vitamin A: 1080IU | Vitamin C: 34.5mg | Calcium: 296mg | Iron: 9.5mg

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.