Il Cucinologo
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Potato and Lentil Bake

17/11/2023

The potato and lentil bake is a comforting and nutritious dish, perfect both as a main course and as a side dish. Here is the recipe with an Italian touch.

Ingredients

  • 500 g potatoes
  • 250 g dried lentils (or 500 g if already cooked)
  • 1 onion
  • 2 garlic cloves
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Fresh rosemary or thyme (optional)
  • 50 g grated Parmesan
  • Breadcrumbs to taste
  • Butter to taste for greasing the baking dish
  • (Optional) 1 egg to help bind the mixture

Preparation

  1. If using dried lentils, soak them for a few hours before using, then drain and cook in fresh water with a bay leaf for about 30 minutes or until tender but not falling apart. If using pre-cooked lentils, simply drain and rinse them.
  2. Meanwhile, peel the potatoes and cut them into cubes. Cook the potatoes in salted water until they can be easily mashed with a fork.
  3. Drain the potatoes and mash them with a potato masher or fork to obtain a purée. Season with salt and pepper.
  4. Prepare a light soffritto with oil, finely chopped onion, and garlic. When the onion is golden, add the cooked lentils and let them absorb the flavors for a few minutes. Add the rosemary or thyme for aroma.
  5. In a large bowl, combine the potato purée and the lentil and soffritto mixture. At this point, if desired, you can add an egg to help bind the mixture better.
  6. Add the grated Parmesan and stir until the mixture is homogeneous.
  7. Take a baking dish and grease it with butter, then sprinkle with breadcrumbs.
  8. Pour the mixture into the baking dish and level it with a spatula.
  9. Sprinkle the surface with additional breadcrumbs and a few pats of butter.
  10. Bake in a preheated oven at 180 °C for about 25-30 minutes or until the surface of the bake is golden and crispy.
  11. Let it rest for a few minutes before serving.

Fun Facts

The potato and lentil bake is a very versatile dish. You can enrich it with other cheeses, such as provola or fontina, for a stretchier variation, or add chopped spinach to the mix for an extra touch of green. It is also an excellent way to use up leftover legumes and make every meal more sustainable and mindful.