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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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