Potatoes are also a great ingredient to make a hearty meal. Using Maris Piper, which is a very versatile type of potato, gives a delicious fluffiness to the potato layers, and gives very consistent results. Maris Piper is a very popular potato in the UK and has been since it was first introduced in the 1960's.
This recipe is also dairy-free as my daughter doesn't eat milk or cheese, but you can easily make it using dairy products instead (with cheese sauce and grated cheese on top).
|Lentil and Potato Bake|
4 carrots diced
1 onion chopped
2 cloves garlic crushed
8 oz red lentils
1 pt vegetable stock
400g carton of chopped tomatoes
2 tblspns tomato puree
1 teaspoon marmite
1 teaspoon Italian seasoning
3 medium sized Maris Piper potatoes parboiled and sliced
500g tub of soya yogurt
3 tablespoons Evangita yeast flakes
2 free range eggs
handful of pumpkin, sunflower and flaxseeds
Fry the onions and carrots until softened.
Add garlic and cook for a further 5 minutes.
Add lentils into the pan and then pour over stock.
Add tomatoes and seasonings and bring to boil.
Simmer for about 25-30 minutes until the liquid has boiled off and the lentil mixture is well cooked.
Meanwhile, quarter and parboil the potatoes for about 10 minutes.
Layer the sliced potatoes with the lentil mixture in an oven proof dish.
Make the topping by whisking the soya yogurt, eggs, yeast flakes and ground pepper.
Pour over the layered lentil and potato.
Sprinkle over the seeds.
Cook in the oven at GM5 for 20-25 minutes until golden brown.
It's a very wholesome and filling meal, perfect served with green vegetables.
“This post is an entry for #MarisPiperBritMums Linky Challenge (http://bit.ly/185Gtlv) sponsored by Potato Council for Potato Week 7 – 13 October, celebrating the varieties of potatoes and how we like to eat them. Learn more and find recipes at www.lovepotatoes.co.uk”