Lentil And Potato Casserole Recipes

LENTIL CASSEROLE

Steps:

• Heat a large pot over medium heat and add the olive oil.
• When the oil is hot, add the diced celery and onions to the pot and sautee for 2-3 minutes.
• Add the drained beans, lentils and diced tomatoes to the pot along with the rosemary and garlic.
• Season with salt and pepper to taste.
• Bring the pot to a boil, then once it is boiling reduce the temperature to low to gently simmer for 20 minutes.
• Set your oven to broil on high.
• Pour the lentil and bean mixture into a skillet or small casserole dish and cover with the shredded cheese.
• Broil the dish for 2-4 minutes or until the cheese melts and begins to crisp.

LENTIL CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

SPICY ROOT & LENTIL CASSEROLE

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
• Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
• Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

BAKED LENTIL CASSEROLE

Steps:

• Preheat oven to 350.
• Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
• Cover and bake for 45 minutes.
• Remove from oven and stir in tomatoes.
• Recover and bake an additional 15 minutes.
• Remove from oven and sprinkle with cheese.
• Bake uncovered for 5 minutes or until cheese is melted.
• Remove bay leaf before serving.

LENTIL AND POTATO CASSEROLE

Steps:

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

VEGAN LENTIL SHEPHERD'S PIE

Steps:

• Cover diced potatoes with water in a large pot. Bring to a boil over high heat. Boil until softened, about 10-15 minutes depending on the size of your potato pieces.
• While the potatoes are boiling, start cooking the lentil filling. When potatoes are fork tender, drain the water and return them to the pot. Add melted butter, soy milk, salt and pepper. Mash until softened to mashed potato consistency.
• Preheat the oven to 350 degrees F. Make the corn starch slurry by stirring together 2 tablespoons corn starch and 2 tablespoons water in a small bowl. Set aside.
• Combine the dry lentils and water in a medium sauce pot with a pinch of salt. Bring to a boil over high heat. Reduce to a simmer over medium-low and simmer for 15 minutes, or until lentils are tender. Once cooked, drain off excess liquid and set lentils aside.
• Heat a 12 inch skillet over medium-high heat. Once hot, drizzle in olive oil. Add the mushrooms, onion, carrots, celery and chopped walnuts. Sprinkle with salt. Sauté until softened, stirring occasionally for even cooking, about 10-12 minutes.
• Add in the minced garlic, wine, tomato paste, soy sauce, nutritional yeast, rosemary, thyme. Cook for another 1-2 minutes, until the garlic is aromatic.
• Add in the vegetable broth, corn starch slurry and lentils. Stir and sit over medium-low. At this point the potatoes are usually ready to mash.
• Layer the lentil mushroom filling into a lightly oiled 2 quart casserole dish or keep in the cast iron pan. Top with a layer of mashed potatoes.
• Cover with foil and bake for 20 minutes at 350 degrees F. Remove the foil and bake another 15 minutes, until the potatoes are golden. Remove from the oven and let rest for 5 minutes before serving. Enjoy!

ONE-POT VEGAN POTATO-LENTIL CURRY

Steps:

• Heat oil in a pot over medium-low heat and cook onions, garlic, and ginger until fragrant, 3 to 5 minutes. Sprinkle with sugar and cumin, and cook until sugar caramelizes, about 2 minutes, making sure cumin does not burn. Stir in curry paste; cook for 1 to 2 minutes. Add potatoes, lentils, coconut milk, and tomatoes and their juice. Season with vegetable bouillon and bring to a boil.
• Cover and simmer until potatoes and lentils are cooked through, 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper.