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    You are in: Home / Recipes / Potato-Lentil Bake Recipe
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    Potato-Lentil Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Tea Girl's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the potatoes with the peels on in a pot of salt water until done (mine take 20-25 minutes after boiling).
    2. 2
      When the potatoes are done, drain and cool.
    3. 3
      Pre-heat the oven to 175°C/350°F.
    4. 4
      While the potatoes are cooling, cook the lentils in 250 ml of salt water until al dente (mine took 10 minutes), draining when done.
    5. 5
      When the potatoes are cool enough to handle, peel and cut into thick slices and lay in a lightly-oiled baking dish.
    6. 6
      In frying pan, heat the oil on medium heat.
    7. 7
      Add the onion and garlic and fry until onions are soft.
    8. 8
      Add the flour, curry powder and tomato paste and mix together fry until bubbling.
    9. 9
      Slowly add the milk allowing to thicken.
    10. 10
      Top the potatoes the cherry tomato halves and then the lentil sauce.
    11. 11
      Bake for 30 minutes and serve hot.

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    Ratings & Reviews:

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    Nutritional Facts for Potato-Lentil Bake

    Serving Size: 1 (309 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 334.2
     
    Calories from Fat 40
    12%
    Total Fat 4.4 g
    6%
    Saturated Fat 1.3 g
    6%
    Cholesterol 5.6 mg
    1%
    Sodium 55.7 mg
    2%
    Total Carbohydrate 64.5 g
    21%
    Dietary Fiber 8.8 g
    35%
    Sugars 4.4 g
    17%
    Protein 11.3 g
    22%

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