Potato-Lentil Bake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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