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Lentil And Vegetable Potato Gratin

May 9, 2020 Penny Leave a Comment

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lentil-and-potato bake in a casserole
Heartwarming, Delicious Midweek Supper

Lentil And Vegetable Bake

This is a vegetable bake, a lentil and potato pie making use of seasonal produce. You can change the vegetables included in this recipe according to the season and what is available at your local greengrocer. It is really a bit like a vegetarian version of Shepherds’s Pie

It can be a warming winter dish with root vegetables or a great spring or summer time recipe with ‘lighter’ vegetables such as green beans, courgettes and fennel, as suggested in the recipe ingredients. Do not hesitate to use whatever vegetables you wish.

A nutritious and low cost vegetarian bake that is easy to make and makes the most of seasonal or leftover vegetables

Green Lentils

Green lentils, rather than red, are the best choice for this dish, since they hold their shape more and stay separate from the vegetables. Red lentils are much softer when cooked, and can be quite ‘mushy’. However you could try it with puy lentils or brown lentils too – although they are a bit harder to find in the smaller supermarkets.

This is a recipe where you can make use of any stray left over vegetables, since a mix of a small amount of a variety of vegetables is good in this recipe. Or take advantage of any good offers in your local greengrocers reducing vegetables almost past their best. These kind of vegetables are always good for soup too!

Cheesy Potato

Cheese in potato is a lovely addition to most potato topped recipes. In fact cheesy potato is a great standby easy, comfort meal! I generally use cheddar but you can use any cheese you have. Use up any slightly dry bits of cheese as they will be fine when grated into the mash.

Easy, Low Cost Vegetable Bake

The dish can be put together in the time it takes for the lentils and potatoes to boil and then once assembled is left to bake for 30 minutes, (or a little longer if you turn the heat down after 30 minutes), while you can get on with something else.

You can always consider getting some baking ready to go in the oven at the same time such as Scones with Sultanas for freezing or Apple Crumble for pudding! Makes good use of the oven heat!

The cost of this dish will vary according to the vegetables you use but can easily be under £3 to feed 4-6 people generously

Not Just For Vegetarians!

Lentil and Vegetable Bake is one of those vegetarian recipes that the most confirmed meat eaters will enjoy becauase it has all the characteristics of a meal that contains meat. Really warming, plenty of substance and taste and all cooked in a tasty stock. The lentils are robust enough to be a great mince substitute!

Cook Now, Eat Later Recipe

It is also suitable for putting in the fridge or freezer to be reheated at a later date. Divide it into portions for separate ready meals for one or two people. If you freeze it, defrost thoroughly before reheating in the oven.

Make it go a bit further by serving with more vegetables or beans.

Lentil And Vegetable Bake

Lentil-Book-Image-amazon-click

Serves 4-6

Ingredients

  • 200g / 7oz green lentils
  • 4-6 large potatoes
  • 2 medium carrots
  • 300g / 10oz broccoli
  • 1 fennel bulb sliced
  • 75g / 3oz green beans
  • 2 tablespoons butter
  • 25g / 1oz plain flour
  • 300ml / 1/2 pint vegetable stock
  • 150ml / 1/4 pint milk
  • 2 teaspoons dried mixed herbs
  • 115g / 4oz cheddar cheese, grated

Cooking Directions

  1. Put the lentils in plenty of boiling water and simmer for 20-30 minutes until soft
  2. Meanwhile peel the potatoes and chop into small chunks
  3. Place in a pan of boiling water and cook for 10-15 minutes until soft
  4. Prepare the vegetables while the lentils and potatoes cook
  5. In a large saucepan, melt the butter
  6. Add the carrot, broccoli, and fennel
  7. Cook for 5 minutes until soft
  8. Stir in the flour and cook for one minute
  9. Add the stock and milk, stirring continually and return to boil
  10. Add the beans and cook for a minute or two
  11. Mash the potatoes when cooked adding a knob of butter and some milk
  12. Add the cheese to the potato, keeping 2 tablespoonfuls, aside
  13. Mix the lentils in to the vegetable mix
  14. Place in a large casserole dish
  15. Top with the cheese potato
  16. Sprinkle with reserved cheese
  17. Bake in the oven for 30 minutes at 190 degrees C
  18. Serve hot

Vegetarian Dinner Recipes Lentils Recipe, Potato Recipes

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Comments

  1. rachel says

    July 11, 2011 at 1:14 pm

    This sounds absolutely yummy. Lentils are so good for you, too. They are just not the easiest thing to work into the diet with flare, but this is a way to do something different with them.

    Reply

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