Prep 30 mins
Cook 45 mins
I made this up from inspiration of several recipes. You could change the lentil sauce according to your tastes or double the lentil sauce to make it a main dish.
- 8 -10 medium sized potatoes (waxy and firm, not floury)
- 100 ml red lentils, picked over and rinsed
- 1 tablespoon olive oil (not extra virgin)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon flour
- 1 teaspoon Madras curry powder (or another curry powder if you prefer)
- 2 teaspoons tomato paste
- 250 ml milk (preferable not skim) or 250 ml soymilk (for the vegan version)
- 20 -30 cherry tomatoes, halved
- Cook the potatoes with the peels on in a pot of salt water until done (mine take 20-25 minutes after boiling).
- When the potatoes are done, drain and cool.
- Pre-heat the oven to 175°C/350°F.
- While the potatoes are cooling, cook the lentils in 250 ml of salt water until al dente (mine took 10 minutes), draining when done.
- When the potatoes are cool enough to handle, peel and cut into thick slices and lay in a lightly-oiled baking dish.
- In frying pan, heat the oil on medium heat.
- Add the onion and garlic and fry until onions are soft.
- Add the flour, curry powder and tomato paste and mix together fry until bubbling.
- Slowly add the milk allowing to thicken.
- Top the potatoes the cherry tomato halves and then the lentil sauce.
- Bake for 30 minutes and serve hot.