Potato-Lentil Bake

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.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Tea Girl
Contributor
@Tea Girl
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"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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  1. Tea Girl
    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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