Savory Potato and Vegetable Bake with Lentils

This savory potato and vegetable bake with lentils is a hearty and nutritious dish, perfect for a cozy dinner. Bursting with flavors from fresh vegetables and spices, it is both satisfying and wholesome.

Ingredients

• Potatoes - 300 grams, peeled and sliced
• Carrots - 100 grams, sliced
• Zucchini - 100 grams, sliced
• Bell pepper - 100 grams, diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Green lentils - 100 grams, rinsed
• Vegetable broth - 400 ml
• Olive oil - 2 tablespoons
• Dried thyme - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.
3. Add sliced carrots, zucchini, and bell pepper to the skillet, cooking for about 5 minutes until slightly softened.
4. Stir in the green lentils, vegetable broth, dried thyme, paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are tender.
5. In a greased baking dish, layer the sliced potatoes evenly at the bottom.
6. Pour the lentil and vegetable mixture over the potatoes, spreading it evenly.
7. Optionally, sprinkle grated Parmesan cheese on top for added flavor.
8. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
9. Remove the foil and bake for an additional 10 minutes until the top is golden and potatoes are cooked through.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and minerals from the variety of vegetables.

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