Mary Berry Potato And Lentil Jumble Recipes

POTATO AND LENTIL BAKE

Potato and Lentil Bake image

A vegetarian traybake, with a double potato and cheese topping. Winter comfort food at its best.What You Will Need3L ovenproof dishSaute Pan/Deep frying pan with a lid (ovenproof)

Provided by GeeDee

Time 1h50m

Number Of Ingredients 18

Ingredients

2 tbsp olive oil
2 onions roughly chopped
1 garlic clove crushed
175 g dried Puy lentils (see notes)
150 ml white wine
1½ tbsp sun-dried tomato paste
8 sun-dried tomatoes chopped
600 ml vegetable stock
1½ tbsp Worcestershire sauce
25 g butter plus extra for greasing
500 g chestnut mushrooms sliced
salt and freshly ground black pepper
350 g sweet potatoes peeled and diced into 2cm (½in) cubes
350 g white potatoes peeled and diced into 2cm (½in) cubes
a knob of butter
1 garlic clove crushed
2 tbsp snipped chives
50 g mature Cheddar cheese grated

Steps:

Preheat the oven to 180°C/160°C fan/350°F/Gas 4 and butter the oven-proof dish.
Heat the oil in the oven-proof frying pan, add the onions and sweat off for about 5 minutes. Add the garlic and cookout for a few seconds.
Add the lentils, white wine, tomato paste and stock, stir and bring to the boil.
Add the sun-dried tomatoes and season with salt and pepper.
Cover the pan with a lid and place in the oven for about 50-60 minutes or until the lentils are cooked and the liquid is absorbed.
Remove from the oven and stir in the Worcestershire sauce.
Meanwhile, melt the butter in a pan, add the mushrooms and fry over a high heat for a minute.
Lower the heat, cover with a lid and cook for a few more minutes.
Remove the lid and increase the heat slightly to allow the liquid to evaporate.
Once all the liquid has been evaporated, season with salt and pepper and add to the lentils and give a quick stir.
Transfer into the ovenproof dish.
Increase the oven temperature to 220°C/200°C fan/420°F/Gas 7.

Nutrition Facts : Calories 388 cal

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