Recipe Thursday: Lentil Potato Bake
Thursday, April 29th, 2010Two of my favorite things: Lentils and Potatoes! Yum! This was a fairly quick meal and very hearty and yummy. Alex loved it! (He also loves to drink water out of a glass filled with bread and cheese, but we won’t hold that against him.)
Lentil Potato Bake
4 medium potatoes, peeled and diced
4 cloves garlic, smushed a bit
1/4 tsp thyme
1 tbsp butter
1/2 cup milk
2 cups dried lentils (any kind is fine, I used the plain brown ones)
1 onion, diced
1 cup frozen broccoli
1 cup frozen green beans
1/4 cup tomato puree
1 tbsp tomato paste
1/4 cup red wine (optional)
1 tbsp butter
celery seed, parsley, salt, pepper
Cook potatoes and garlic cloves in a pot of boiling water until tender. Drain. Mash. Stir in thyme, butter, and milk.
While potatoes are cooking, cook lentils until tender.
In a large skillet, sauté onions in olive oil. Add broccoli, green beans and cook until thawed and tender. Pour in wine to deglaze skillet. Stir in tomato puree and paste. Add a sprinkle of celery seed, parsley, salt, and pepper to taste. Allow to simmer. When lentils are done, add them to the vegetable mixture. Stir in butter to finish.
Spread lentil-veggie mixture in a casserole dish (I used my large rectangular corningware). Top with potatoes and place in a 400 degree oven. Heat for about 20 minutes or until potatoes are just starting to brown. (I also threw some grated parmesan on top before baking! Yum!)
It’s fairly healthy comfort food!



