Lentil & Spinach Potato Bake

Lentil & Spinch Potato Bake

This very inexpensive, but healthy dish that will feed around 10 people. It is perfect for those cold nights and packed with wholesome goodness! This is a vegetarian dish suitable for Vegans and anyone on the Daniel Fast. However you can add meat to it if you wish. You can also play around with the toppings, using items such as sweet potato and potato mixed, sliced potatoes to create a hot pot or even pastry.
The asparagus, carrots and plantain were thrown in for good measure. Asparagus was on special in the supermarket, and plantain, well that’s just one of my favs.

I cooked all my bits the night before and put it together the following day as it was getting rather late.

Ingredients

ingredients
ingredients

1 cup yellow split peas
1 cup of red lentils
4 carrots
1 small bag new potatoes
1 large onions
1 plantain
4 cloves Garlic
Fresh herbs (parsley, sage, thyme, basil) Whatever you have this is  optional but you can use dried
Asparagus
1 Tin of chopped tomatoes
1 Butternut squash
3 balls of frozen spinach
300-350ml Vegetable stock
Olive oil, sea salt and cracked black pepper

Method

Lentils, split peas, carrots and potatoes
Lentils, split peas, carrots and potatoes

1. Place the red lentils, split peas, carrots, potatoes and plantain in separate pots  and cook. For the red lentils you want to cook in just enough water to cover  them as you will be using the cooking liquor. These lentils cook very quickly so  be careful not to overcook.They will take about 15 – 20 minutes if that, but the split peas will take a lot longer. The plantain I cut into 3 and boiled in the skin until soft.

Butternut squash
Butternut squash

2. Cut the butternut squash into quarters. scoop out the seed. Place on a baking  tray skin side down, drizzle with olive oil, season with salt and pepper and roast  until cooked. You may want to turn then them skin side up halfway through  cooking process. This will take a while to roast.

3. Once the potatoes, plantain and pulses are cooked, drain off the potatoes, split peas and carrots, but keep the lentils in there liquor. The water should just about be covering them, if you have have too much liquid, pour some off. Crush your new potatoes while they are hot/warm as its easier than when they are cold. You can do this by hand when they are warm or place them in a mixer, NOT blender or use a hand mixer to to break them up. You want there to be lumps. This is only crushed, not mashed! Crush the plantain and set aside.

#Don’t remove the poetess from the water until you are ready to crush them. This will insure that they remain nice and soft

potatoes
potatoes
red lentils
red lentils
yellow split peas
yellow split peas

4. Once butternut squash is cooked, allow to cool before scooping out the centre and placing in a dish with the carrots

cooked butternut squash
cooked butternut squash
squash and carrots
squash and carrots

5. Cook off chopped onions until brown Make sure the olive oil is hot before adding otherwise they will just steam. Next add the garlic and cook for a further few minutes.

cooked onions
cooked onions
add garlic
add garlic

6. Next add the yellow split peas, cook in for a few minutes, then add the lentil and again cook in for a few minutes before adding the chopped tomatoes.

#Stir frequently to prevent it from burning or catching the bottom of the pan

yellow split peas
yellow split peas
add lentils
add lentils
add chopped tomaotes
add chopped tomaotes

7. Add the butternut squash, chopped carrots and chopped fresh/dried herb (I used fresh sage as I had some in the fridge). Next add your vegetable stock. I used 1 teaspoon of stock powder to 300-350ml of hot water. Once mixed add to 3/4 to the vegetables and and allow to simmer for about 3 minutes. Add the rest of the stock if you need it. All your ingredients are cooked so you don’t need to keep this on the fire for too long.

add carrots and butternut squas
add carrots and butternut squas
add chopped herbs
add chopped herbs
vegetable stock mix
vegetable stock mix
Asparagus and spinach
Asparagus and spinach

8. Lastly add your asparagus and spinach. You can add the spinach balls from frozen. If your spinach is frozen add it at the same time as the vegetable stock and allow to simmer. If it is defrosted simply squeeze off any any excess water, add to the pot, stir and remove from the stove. You can add frozen peas too, applying the same principle as with the spinach if defrosted or frozen. Place the vegetable and pulse mix in an ovenproof dish and allow to cool for about 10 minute. This is so the potato mix wont sink when you place it on top

9. To the crushed new potatoes add fresh/dried mixed herbs, salt, pepper, olive oil and crushed plantain oil using. Combine ingredients by hand and using your hand gently place the mixture on top of the vegetable mix taking time to distribute it evenly. Place in the oven and bake for about 25-35 minutes oven temp 150. You can do individual portions too!

#My oven gets quite hot, so you may need to rise or lower your oven temperature depending on your oven

mix in ovenproof dish
mix in ovenproof dish
crushed potatoes
crushed potatoes
ready for the oven
ready for the oven

10. Remove from oven and tuck in.

ready to eat
ready to eat
getting stuck in!!
getting stuck in!!

Left over ingredients…..

Don’t worry of you have any left over lentils, chick peas, squash or carrots. You can freeze them or use them to make a soup. I” be using mine to make a Dhal, so look out for the recipe.

left overs
left overs

2 thoughts on “Lentil & Spinach Potato Bake

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