Lentil and potato casserole

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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
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
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Lentil and potato casserole

Ingredients

Directions

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

Vegan

Allergens: gluten
Menu labels: Vegan, Dairy-Free, Contains garlic

NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.

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.

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Broad bean and macaroni casserole
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Lentil lasagne
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Broad bean and macaroni casserole
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Lentil lasagne