Eastern Potato and Lentil Bake

Eastern Potato and Lentil Bake

A classic spicy potato and lentil bake.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Cuisine High Fiber, Low Carbohydrate, Mediterranean, Salads & Vegetables, Vegetarians
Servings 4 People


  • 1 cup Red Lentils
  • 15 mL Olive Oil
  • 1 pc Onion Chopped
  • 2 pcs Cloves Garlic Chopped
  • 1 tsp Curry Powder
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 Stick Celery Chopped
  • 2 cups Chopped Pumpkin
  • 4 pcs Delaware Potatoes Peeled, diced and cooked
  • 1 Tbsp Soy Sauce
  • 1 Freshly Ground Black Pepper to Taste
  • 1/2 cup Extra Light Sour Cream
  • 60 g Low-fat Grated Cheese


  • Place red lentils in a saucepan. Add enough water to cover and bring to the boil. Reduce heat. Cover. Cook for about 15 minutes or until lentils are tender. Drain.
  • In another saucepan, heat oil. Add onion, garlic and spices. Cook for a further 2 minutes or until onions are soft. Add celery and pumpkin. Sauté until vegetables are tender. Add cooked potato, lentils, soy sauce, pepper and sour cream. Mix well to combine.
  • Transfer potato mixture into a shallow casserole dish. Sprinkle with grated cheese. Bake at 200°C for about 15 minutes or until cheese is golden. Serve immediately.


Calories :322
Kilojoules :1346
Fat :11
Carbohydrate :41
Protein :13
Sodium :344
Saturated Fat :4
Fiber :8.5
Calcium :35
Sugar :6
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