Are you searching for a delicious, nutritious, and easy-to-prepare dish that will satisfy your entire family? Look no further than this incredible Lentil and Potato Casserole – a recipe so simple and flavorful that it has become a weekly staple in many households. Packed with protein, vegetables, and warming spices, this dish is the perfect combination of comfort and nutrition.
Ingredients
US Measurements
- 1 cup lentils (8 oz)
- 4 medium potatoes (2 lbs)
- 1/4 tsp mustard powder
- 1/4 tsp nutmeg
- 1/2 cup grated cheese (5 oz)
- 1 oz dairy-free butter
- 2 tbsp flour
- 1/2 chopped onion
- 3 chopped garlic cloves
- 2 medium celery stalks
- 4 oz (170 ml) pomegranate juice
- 18 oz (500 ml) vegetable broth
- Hot sauce (to taste)
- 7 oz (200 g) mini carrots
- 14 oz (400 g) mushrooms
Metric Measurements
- 200 g lentils
- 1 kg potatoes
- 1.25 ml mustard powder
- 1.25 ml nutmeg
- 100 g grated cheese
- 30 g dairy-free butter
- 30 ml flour
- 1/2 chopped onion
- 3 chopped garlic cloves
- 2 medium celery stalks
- 170 ml pomegranate juice
- 500 ml vegetable broth
- Hot sauce (to taste)
- 200 g mini carrots
- 400 g mushrooms
Step-by-Step Instructions
- Prepare the vegetables by washing and chopping the potatoes, onions, garlic, celery, carrots, and mushrooms.
- In a large pot, heat the dairy-free butter over medium heat. Add chopped onions and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
- Add lentils, chopped celery, carrots, and mushrooms to the pot. Stir to combine and cook for 2-3 minutes.
- Pour in the vegetable broth and pomegranate juice. Add mustard powder, nutmeg, and a few dashes of hot sauce.
- Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are partially cooked.
- Preheat the oven to 375°F (190°C).
- Transfer the lentil mixture to a casserole dish. Layer sliced potatoes on top of the lentils.
- Sprinkle grated cheese over the potatoes.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15-20 minutes until potatoes are golden and cheese is melted.
Nutritional Information
- Servings: 4-6
- Calories per serving: Approximately 350-400
- Protein: 15-18g
- Carbohydrates: 50-55g
- Fat: 10-12g
- Fiber: 10-12g
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 45-50 minutes
- Total Time: 65-70 minutes
Cooking Tips and Tricks
- For a crispier potato topping, brush with olive oil before baking
- Use low-sodium vegetable broth to control salt content
- Rinse lentils before cooking to remove any debris
- For extra flavor, add fresh herbs like thyme or rosemary
Variations and Substitutions
- Vegan Version: Omit cheese or use nutritional yeast
- Gluten-Free: Use gluten-free flour or cornstarch
- Protein Boost: Add cubed tofu or tempeh
- Spice It Up: Experiment with different hot sauces or add chili flakes
Frequently Asked Questions
Q1: Can I make this recipe in a slow cooker? Yes! Combine all ingredients except cheese in a slow cooker and cook on low for 6-7 hours.
Q2: How can I prevent lentils from becoming mushy? Use green or brown lentils and avoid overcooking. Check them periodically during simmering.
Q3: Can I freeze this casserole? Absolutely! Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q4: What can I serve with this casserole? A fresh green salad, crusty bread, or a light side of roasted vegetables complement this dish perfectly.
Q5: Are lentils healthy? Lentils are incredibly nutritious, high in protein, fiber, and various essential minerals.
Storage and Make-Ahead Tips
- Refrigerate leftovers in an airtight container for 3-4 days
- For best texture, store potatoes and lentil mixture separately
- Reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain crispiness
Enjoy this delightful, wholesome Lentil and Potato Casserole – a true comfort food that doesn’t compromise on nutrition or flavor!