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–+ servings
bake bite
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Red Lentil and Potato Bake

This bake is hearty, nourishing, and perfect as a main dish with a side salad or steamed greens! Enjoy!
Prep Time20 minutes
Cook Time1 hour
Servings: 4 servings
Calories: 288kcal

Ingredients

  • 1 cup red lentils (rinsed)
  • 2 large potatoes (thinly sliced)
  • 1 large onion (diced)
  • 2 cloves garlic (minced)
  • 14 oz diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon oat flour
  • 1 tablespoon tamari
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • ½ teaspoon smoked paprika (optional for a hint of smokiness)
  • salt and pepper to taste
  • parsley for garnish

Instructions

  • Preheat Oven: Preheat your oven to 375°F (190°C).
  • Cook Lentils: In a pot, add rinsed red lentils, vegetable broth, tamari, thyme, rosemary, and smoked paprika. Bring to a boil, then lower the heat and simmer for 10-12 minutes until the lentils are tender. Season with salt and pepper to taste.
  • Prepare Potato and Onion Mix: In a large skillet, sauté the diced onion and garlic until translucent, about 3-4 minutes, then add in the oat flour. After a few minutes, add to lentils.
  • Layer Ingredients: In a baking dish, spread half of the cooked lentils evenly. Layer half of the sliced potatoes on top, then spread second half of the lentils - finishing with sliced potatoes on top.
  • Add Tomatoes: Pour the diced tomatoes over the top layer, spreading them evenly across the dish.
  • Bake: Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the potatoes are golden and tender.
  • Garnish: Sprinkle with fresh parsley before serving.

Nutrition

Calories: 288kcal | Carbohydrates: 56g | Protein: 16g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 742mg | Potassium: 1136mg | Fiber: 18g | Sugar: 6g | Vitamin A: 534IU | Vitamin C: 36mg | Calcium: 83mg | Iron: 6mg