Potato and lentil bake
Preparation: 10 minutes Cooking: 40 minutes Serves: 4
1 cup red lentils 1 tbsp olive oil 1 onion, chopped 2 cloves garlic, chopped 1 tsp curry powder 1 tsp ground coriander 1 tsp ground cumin 1 stick celery, chopped 2 cups chopped pumpkin 4 Delaware potatoes, peeled, diced and cooked 1 tbsp soy sauce Freshly ground black pepper, to taste
1⁄2 cup sour light cream 1 cup grated cheese
Place red lentils in a saucepan. Add enough water to cover and bring to the boil. Reduce heat. Cover. Cook for about 15 minutes or until lentils are tender. Drain. In another saucepan, heat oil. Add onion, garlic and spices. Cook for a further 2 minutes or until onions are soft. Add celery and pumpkin. Sauté until vegetables are tender. Add cooked potato, lentils, soy sauce, pepper and sour cream. Mix well to combine. Transfer potato mixture into a shallow casserole dish. Sprinkle with grated cheese. Bake at 200°C for about 15 minutes or until cheese is golden. Serve immediately.