tastycraze.com»Recipes»Vegetable Dishes»Lentil and Potato Casserole with Mushrooms

Lentil and Potato Casserole with Mushrooms

Nadia Galinova
Translated by
Nadia Galinova
Lentil and Potato Casserole with Mushrooms
Image: Nina Ivanova Ivanova
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06/07/2022
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Preparation
20 min.
Cooking
95 min.
Тotal
115 min.
Servings
4
"Fasting is a great occasion to improvise - here is our suggestion for something tasty and lean"

Ingredients

  • onion - 1 onion
  • field mushrooms - 10.5 oz (300 g)
  • garlic - 2 cloves
  • green lentils - 1.3 lb (600 g) boiled
  • cumin - 1 1/2 tsp.
  • smoked paprika - 1 tbsp.
  • salt - 1/2 tsp.
  • potatoes - 10.5 oz (300 g)
  • oil - 6 tbsp.
measures

How to cook

Boil the green lentils for about 40 min and strain them.

Finely chop the onion and garlic. Peel the potatoes and cut them into thin slices like for chips. Clean the mushrooms and cut them into halves.

Heat half the oil in a deep frying pan over a medium heat on the stove. Add the onion, mushrooms and garlic and fry them, by stirring periodically, for about 15-20 minutes.

Add the spices and mix well. After about 2 minutes, add the boiled lentils and mix well again. Pour the dish into an ovenproof tray.

Pour about 2/3 cup (150 ml) of water and stir. Arrange the thinly sliced ​​potatoes on top.

Drizzle with the remaining oil, sprinkle with salt and bake the vegan casserole in a preheated oven at 390°F (200°C) for about 30 minutes.

The lean casserole with lentils, mushrooms and potatoes is very tasty.

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