Ingredients

Adjust Servings:

	1000 g canned green lentils
	3500 g potato-onion mix frozen
	500 g parsnip strips frozen

	2 l oat cooking cream 15% gluten free
	150 g tomato paste
	30 g corn starch
	50 g vegetable bouillon powder (no gluten or cellery)
	30 g crushed garlic
	6 g dried rosemary
	4 g paprika powder
	16 g iodised salt

Nutritional information

117,19 kcal / 490,32 kJ

Energy

4,37 g

Fat

1,01 g

Saturated fat

15,27 g

Carbohydrates

1,23 g

Fiber

2,73 g

Protein

0,60 g

Salt

Lentil and potato casserole

Ingredients

1000 g canned green lentils
3500 g potato-onion mix
frozen
500 g parsnip strips
frozen
2 l oat cooking cream 15% gluten free
150 g tomato paste
30 g corn starch
50 g vegetable bouillon powder (no gluten or cellery)
30 g crushed garlic
6 g dried rosemary
4 g paprika powder
16 g iodised salt

Directions

Portion size: 330 grams
Yield from 20 portion recipe: 6.600 kg

Vegan

Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic

Carbon footprint per portion (330 g): 0.4 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Rinse and drain the lentils. Mix together the lentils, potato-onion mix and parsnip strips and transfer to a greased GN container (1/1 GN 65).

Mix together the oat cooking cream, tomato paste, cornstarch, vegetable bouillon powder and seasonings. Pour over the potato-lentil mixture and stir until well combined. Bake in the oven using the combination function (50 % steam) at 160 °C for 50 to 60 minutes.

Does your kitchen use the cold preparation method? The cold preparation recipe for the lentil and potato casserole can be found here.