This Serbian lentil potato bake is delicious served hot on a cold winter’s day, or cold with a salad at a barbecue or picnic in summer.
Servings
4
Prep time
Cook time
Recipe
GF, VG
Ingredients
- ½ onion finely diced
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
- 1 green capsicum, finely diced
- 2 × 400g tins brown lentils, drained & rinsed
- ½ tbsp paprika
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp chilli flakes
- ¼ tsp cinnamon powder
- 1 whole clove
- 1 tbsp vegan stock powder
- ¼ cup water
- ¼ cup balsamic vinegar
- 2 tbsp cashew sour cream
- 2 tbsp plant milk of choice
- 3 medium potatoes, thinly sliced into rounds
- To Serve
- Handful parsley leaves, chopped
Method
- Preheat oven to 200ºC and line a round casserole dish with greaseproof paper.
- Heat a frying pan over medium heat and add the onion, carrot, celery and capsicum. Sauté until soft.
- Add the lentils, spices and vegan stock powder and stir well.
- Add the water and balsamic vinegar, then add the cashew sour cream and milk. Stir well.
- Cover the base of the casserole dish with a layer of sliced potatoes. Add the lentil and veggie mixture and top with the remaining sliced potatoes.
- Cover with a lid, place in the oven and bake for 45 mins until the potatoes are soft.
- Remove from the oven and allow to cool for a few mins. Garnish with the chopped parsley and serve.
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