Potato Lentil Casserole


2 onions (chopped)
2 clv garlic (minced or crushed)
1 red pepper (sliced)
2 stalks celery, or one zucchini (chopped)
1 tbsp olive oil
1 c shiitake or maitake mushrooms (sliced)
1 c red lentils (rinsed thoroughly)
3 tbsp parsley (freshly chopped)
2 1/2 tsp thyme
2 large potatoes (scrubbed but not peeled)
1 1/2 c water or stock
2 tsp miso
rosemary (to taste)


Set oven to 375 F.
In a frying pan, gently saute the onions, garlic, pepper, celery or zucchini and mushrooms in a little water plus oil until tender. Layer the sauted vegetables and uncooked lentils in a casserole dish, starting and finishing with a vegetable layer and sprinkling each layer with parsley and thyme.
Slice the potatoes thinly and lay them on top of the casserole. Warm the water and dissolve the miso in it. Pour over the casserole (it should completely cover the lentils and vegetables). Cover and bake for one hour at 375 F, removing the lid for the last 15 minutes to brown potatoes. Serve with a little extra stock and fresh rosemary.

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