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Lentil and Potato Casserole

chef.expert's picture
Ingredients
  Dried lentils 3⁄4 Cup (12 tbs), washed
  Cold water 3 Cup (48 tbs)
  Diced boiled potatoes 3 Cup (48 tbs)
  Shortening 2 Tablespoon
  Flour 2 Tablespoon
  Onion 1 Medium, minced
  Milk 2 Cup (32 tbs)
  Salt 1 Tablespoon
  Ground sage 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

GETTING READY
1) Preheat moderate oven (375°F.)

MAKING
2) In a saucepan, simmer lentils in water for 1 hour. Add some water if required.
3) Strain lentils and add potatoes.
4) In 2-quart baking dish heat oil.
5) In heavy skillet heat fat, add flour and onion. Stir for 1 minute.
6) Stir in remaining ingredients and cook the sauce till thick.
7) Pour the sauce over lentils.
8) Place in oven and bake for 30 minutes.

SERVING
9) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Potato
Servings: 
4

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 401 Calories from Fat 105

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 4.1 g20.6%

Trans Fat 1 g

Cholesterol 11.3 mg3.8%

Sodium 1528.3 mg63.7%

Total Carbohydrates 58 g19.5%

Dietary Fiber 16 g64.2%

Sugars 8.9 g

Protein 18 g35.3%

Vitamin A 3% Vitamin C 19.3%

Calcium 22.5% Iron 57.8%

*Based on a 2000 Calorie diet

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Lentil And Potato Casserole Recipe