Potato and lentil bake

Prepa­ra­tion: 10 min­utes Cook­ing: 40 min­utes Serves: 4

Pilbara News - - Pilbara Lifestyle -

In­gre­di­ents:

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

Method:

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.

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