Easy Lentil and Potato Bake

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Ingredients (use vegan versions):


  • 1 can of pre-cooked lentils
  • 1 can of chopped tomatoes (325gm)
  • 1 teaspoon each of cumin, sweet paprika and turmeric
  • 2 cups of cooked rice (left overs are perfect)
  • 1 teaspoon of minced garlic
  • 1 chopped spring onion
  • 5 small potatoes (cut into small stewing pieces)
  • 2 medium potatoes for topping thinly sliced
  • 1/2 – 1 cup of grated soy cheese

Directions:


Preheat oven to 180 deg cel.


Drain lentils and combine with can of
chopped tomatoes, spring onion, minced
garlic and dry ingredients (NOT the
rice yet) in a medium size pot.


Take medium diced potatoes and
microwave until relatively soft. Add
into pot and put onto simmer until
potatoes are soft (as in a stew).


Once potatoes are tender add rice to
mixture, stir and simmer for a few
more minutes.


Pour mixture into large lasagna or
casserole dish. Lay thinly cut
potatoes on the top and sprinkle with
Soy cheese or Chreeze mix. Place in
oven for 10 mins – until potato slices
are tender.


Serve as a side dish or larger
portions (feeds 4) as main.


Serves: 6


Preparation time: 20mins

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