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Potato and Cheese Lentil Casserole

A recipe by .

 
Potato and Cheese Lentil Casserole
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $2.89 One serving costs about $2.89

$2.89 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 fall,winter,gluten-free,healthy,gluten free side dish,lunch,main course,main dish,dinner
spoonacular Score:17%

Spoonacular Score: 17%

 

Potato and Cheese Lentil Casserole might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 83g of protein, 20g of fat, and a total of 1417 calories. For $2.89 per serving, this recipe covers 72% of your daily requirements of vitamins and minerals. This recipe serves 2. A mixture of garlic, vegetable stock powder, thyme, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by spoonacular user coffeebean. It will be a hit at your Winter event. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), and Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole) are very similar to this recipe.

Ingredients

Servings:
4
4  potatoes
potatoes
1
1  carrot
carrot
2
2  leeks
leeks
1
1  brown onion
brown onion
2 cloves
2 cloves garlic
garlic
2 Tbsps
2 Tbsps tomato paste
tomato paste
2 tsps
2 tsps dijon mustard
dijon mustard
2 tsps
2 tsps vegetable stock powder
vegetable stock powder
5.29 oz
5.29 oz shredded cheese
shredded cheese
1 can
1 can canned brown lentils
canned brown lentils
some
some dried rosemary
dried rosemary
some
some dried rosemary
dried rosemary
some
some dried rosemary
dried rosemary
some
some dried rosemary
dried rosemary
some
some dried thyme
dried thyme
some
some salt and pepper
salt and pepper
1 cup
1 cup water
water
4  potatoes
4
potatoes
1  carrot
1
carrot
2  leeks
2
leeks
1  brown onion
1
brown onion
2 cloves garlic
2 cloves
garlic
2 Tbsps tomato paste
2 Tbsps
tomato paste
2 tsps dijon mustard
2 tsps
dijon mustard
2 tsps vegetable stock powder
2 tsps
vegetable stock powder
5.29 oz shredded cheese
5.29 oz
shredded cheese
1 can canned brown lentils
1 can
canned brown lentils
some dried rosemary
some
dried rosemary
some dried rosemary
some
dried rosemary
some dried rosemary
some
dried rosemary
some dried rosemary
some
dried rosemary
some dried thyme
some
dried thyme
some salt and pepper
some
salt and pepper
1 cup water
1 cup
water

Equipment

casserole dish
casserole dish
baking paper
baking paper
oven
oven
frying pan
frying pan
casserole dish
casserole dish
baking paper
baking paper
oven
oven
frying pan
frying pan


Instructions

  1. Preheat your oven to 220°C.
  2. Slice the unpeeled potato into very thin slices.
  3. Line a tray with baking paper and lay out the potato slices, brush with vegetable oil, and season with salt and pepper. Roast for 20-25 minutes.
  4. Meanwhile, heat vegetable oil in a skillet over medium-high heat.
  5. Add chopped onion and saute.
  6. Once the onion starts browning, add the chopped leek, garlic, and carrots and saute until the vegetables start to soften.
  7. Season with rosemary and thyme.
  8. Stir in tomato paste and cook for 2 minutes.
  9. Add Dijon mustard, lentils, water, and vegetable stock powder. Bring to a simmer.
  10. Transfer the contents of the pan to a casserole dish.
  11. Arrange the roasted potato slices over the top to cover.
  12. Sprinkle the shredded cheese evenly over the potatoes.
  13. Place the casserole dish in the oven and bake until the cheese is crispy (10-12 minutes).

Price Breakdown

Cost per Serving: $2.89
Ingredient
4 potatoes
1 carrot
2 leeks
1 brown onion
2 cloves garlic
2 tablespoons tomato paste
2 teaspoons dijon mustard
2 teaspoons vegetable stock powder
150 grams shredded cheese
1 can canned brown lentils
some dried rosemary
some dried rosemary
some dried rosemary
some dried rosemary
some dried thyme
Price
$1.14
$0.11
$0.67
$0.24
$0.13
$0.13
$0.10
$0.03
$1.61
$1.21
$0.03
$0.03
$0.03
$0.03
$0.31
$5.78

Nutritional Information

Quickview
1416 Calories
83g Protein
20g Total Fat
229g Carbs
100% Health Score
Limit These
Calories
1416k
71%

Fat
20g
31%

  Saturated Fat
10g
65%

Carbohydrates
229g
77%

  Sugar
17g
20%

Cholesterol
59mg
20%

Sodium
951mg
41%

Get Enough Of These
Protein
83g
167%

Fiber
79g
316%

Folate
1170µg
293%

Manganese
4mg
212%

Vitamin B1
2mg
157%

Phosphorus
1550mg
155%

Vitamin A
7487IU
150%

Vitamin B6
2mg
142%

Vitamin C
115mg
139%

Iron
23mg
132%

Potassium
4411mg
126%

Magnesium
420mg
105%

Zinc
14mg
94%

Copper
1mg
91%

Vitamin K
85µg
82%

Calcium
666mg
67%

Vitamin B5
6mg
62%

Vitamin B3
11mg
57%

Vitamin B2
0.89mg
53%

Selenium
35µg
51%

Vitamin B12
1µg
29%

Vitamin E
3mg
20%

Vitamin D
0.3µg
2%

covered percent of daily need

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