Ingredients
-
200
-
3
-
-
1
-
1
-
4
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Lentil and Potato Casserole, This warming vegetable dish can be enjoyed as a meal or as a side Play with the flavours and you can turn this in to a curry casserole (add curry powder instead of Italian herbs) or try Moroccan spices, Cajun spices or Hungarian spices all delish! ——
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Steps
|
1
Done
|
Soak Lentils in a Bowl of Cold Water For at Least 30 Minutes. |
|
2
Done
|
Drain Water and Cook Lentils For 20 Minutes in Boiling Water. |
|
3
Done
|
Drain Lentils and Put Aside. |
|
4
Done
|
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. |
|
5
Done
|
Saut Onions in the Oil Until Transparent. |
|
6
Done
|
Add the Potatoes, Tomato Paste and Herbs and Saut For 3 Minutes. |
|
7
Done
|
Add the Tomatoes, Lentils and Stock and Cook a Further 10 Minutes. |
|
8
Done
|
Transfer to a Casserole Dish and Place the Roasted Fennel Just Under the Surface. |
|
9
Done
|
Bake in a Moderate Oven 180 Degrees For 30 Minutes. |
|
10
Done
|
Serve With Crusty Bread or Brown Rice For a Hearty Meal of as a Side to a Piece of Steak or Chicken. |
|
11
Done
|
Note: Cooking Time Can Be Reduced by Using Canned Lentils. |
