Potato Lentil Bake

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POTATO LENTIL BAKE

 

1 cup dried brown lentils

31/2 cups water

1/2 tsp salt

1/2 tsp mixed herbs of choice

1 Tbsp oil

1 large onion, sliced

2 cloves garlic, crushed

3 small zucchini, slices

2 cups sliced mushrooms

1 tsp salt, extra

3/4 cup soy milk (or alternative)

600g potatoes, thinly sliced and cooked

1 cup fresh gluten free breadcrumbs

 

Place brown lentils, water, salt and mixed herbs in a saucepan.

Bring to boil, reduce heat and simmer, uncovered, until cooked and

liquid is almost absorbed.

 

Heat oil in a frying pan and saute onion until soft. Add garlic,

zucchini, mushrooms, extra salt and soymilk and simmer, covered for

10 minutes or until vegetables are tender.

 

Spoon half the mixture in the base of a casserole dish. Layer with

half of the potato and cover with the vegetable mixture. Repeat.

Sprinkle with gf breadcrumbs and bake in a moderate oven (180C/350F)

for 1 hour. Serve a green salad.