Lentil cowboy potatoes
A filling and well-rounded dish for all year round!
Step-by-step instructions in images
- 4 people
- 30 minutes
- 75 minutes
Ingredients
- 1 kg potatoes, (starchy, de: mehligkochend)
- 300 g carrots(1)
- 4 garlic cloves
- 200 g green lentils(2)
- 50 g margarine
- ~150 ml soy milk(3)
- 1 large can of corn (285 g), optional
- 100 g cheese(4)
- Parsley, optional
- Nutmeg
- Salt, pepper
Directions
- Peel the potatoes, carrots, and garlic. Cook them together in salted water for about 25 minutes, until the carrots are tender.
- Meanwhile, rinse the lentils and cook them in salted water for about 25 minutes, until soft.
- Add margarine to the cooked vegetables and mash with a potato masher, leaving some chunks if desired. Stir in soy milk gradually until the mixture reaches a creamy consistency. Season with nutmeg, salt, pepper, and optionally parsley.
- Layer the mixtures in an ovenproof dish: First, half the mashed potato mixture, then half the corn, next all the lentils, a layer of cheese, the remaining corn, the rest of the potato-vegetable mash and finally top with cheese. Depending on your dish size, you might prefer three layers of mash and two of lentils.
- Bake in a preheated oven at 200 °C for 20–30 minutes, or until nicely crisped on top.
Notes
- (1) More carrots will make it slightly sweeter.
- (2) Use fewer lentils for a less lentil-heavy version.
- (3) Any type of milk works.
- (4) Use dairy-free cheese for a vegan option.
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