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    You are in: Home / Recipes / Lentil and Potato Casserole Recipe
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    Lentil and Potato Casserole

    Lentil and Potato Casserole. Photo by justcallmetoni

    1/6 Photos of Lentil and Potato Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    happygurl06's Note:

    This warming vegetable dish can be enjoyed as a meal or as a side. Play with the flavours and you can turn this in to a curry casserole (add curry powder instead of Italian herbs) or try Moroccan spices, Cajun spices or Hungarian spices... all delish! ------

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    Units: US | Metric


    1. 1
      Soak lentils in a bowl of cold water for at least 30 minutes.
    2. 2
      Drain water and cook lentils for 20 minutes in boiling water.
    3. 3
      Drain lentils and put aside.
    4. 4
      Place fennel on a baking tray and spray with cooking spray and bake in a moderate oven 180 degrees for 20 minutes or until softly roasted.
    5. 5
      Sauté onions in the oil until transparent.
    6. 6
      Add the potatoes, tomato paste and herbs and Sauté for 3 minutes.
    7. 7
      Add the tomatoes, lentils and stock and cook a further 10 minutes.
    8. 8
      Transfer to a casserole dish and place the roasted fennel just under the surface.
    9. 9
      Bake in a moderate oven 180 degrees for 30 minutes.
    10. 10
      Serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken.
    11. 11
      Note: Cooking time can be reduced by using canned lentils.

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    Ratings & Reviews:

    • on March 22, 2007


      When you combine some of my favorite ingredients - fennel, potatoes and lentils - in an easy and healthy dish, you have one happy chef. Even better, the results were hearty and tasty. My half batch gave me three generous servings. The vegetables were all done right and worked well together. My one comment was that it was a little underseasoned. Perhaps a little more basil to complement the Italian herb blend would have added something without competing with the delicate flavor of the fennel. Thanks for a delicious meal prepared as part of RSC#9.

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    • on March 17, 2007


      This had potential, but I followed directions and the potatoes and fennel were more than just a tad underdone. I also used Italian seasoning as it was what I had on hand; it might have benefited from a more exotic spice mix. I only used 2 fennel bulbs myself. I recommend both roasting fennel for a longer period of time and also baking casserole for a longer time. BTW, I did note that 180 translated to 350 Fahrenheit, so I hope that wasn't the problem! Thanks and good luck!

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    • on March 17, 2007


      Its one excellent recipe! Fennel added great taste to the lentils and what an aroma!!! Its was the first time that I made lentils into a casserole dish. Its a keeper in my cookbook! So, its a 5 star recipe for me in RSC#9!

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    Read All Reviews (4)


    Nutritional Facts for Lentil and Potato Casserole

    Serving Size: 1 (540 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 440.8
    Calories from Fat 42
    Total Fat 4.6 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 524.1 mg
    Total Carbohydrate 84.4 g
    Dietary Fiber 25.9 g
    Sugars 7.3 g
    Protein 19.5 g

    The following items or measurements are not included:

    Italian herb seasoning

    vegetable stock

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