Kale and lentil potato bake

May 26, 2010 at 12:58 pm 3 comments

We all need to eat more leafy greens like kale and more lentils. Here is a recipe to help you do that! If you don’t like asiago cheese, try substituting mozzarella. I can’t believe that some people don’t like asiago, but apparently it’s true.

You’ll notice that there is a three-stage baking process with this dish. This is to help minimize the time it takes to bake the potatoes. Also, I like to add the kale right at the end so it doesn’t cook for too long – I think it tastes better this way and I’m sure it helps to retain more vitamins.

1-1/2 pound of potatoes, thinly sliced (about 4 baking potatoes or 8-10 mini potatoes)
1 tablespoon vegetable oil
1 red onion, chopped
2 cloves of garlic, chopped
1 cup chopped mushrooms
1 cup French lentils
2 cups of water
1 cup red wine
1 cup of shredded cabbage or raddicchio
2 tablespoons fresh thyme, minced
1/4 teaspoon sea salt
Fresh ground pepper
2 cups shredded kale
1 cup asiago cheese, grated

Layer potatoes in a greased casserole dish. Heat oven to 425F and put potatoes in oven while preparing rest of ingredients (this will help you get a head start on the baking time required to soften the potatoes).

Saute the onions and garlic in oil until softened, about five minutes. Rinse the lentils and add them to the pan with the garlic and onions. Add in mushrooms, half of the thyme, salt and pepper. Cook for a couple of minutes, stirring constantly, and then stir in the wine. Cook until the wine boils down and then add the water. Simmer for five to ten minutes until the lentils are just barely tender. Stir in the cabbage and remove from heat.

Take the half cooked potatoes out of the oven and pour the lentil mixture over top. Stir it around a bit to distribute the mixture with the potatoes and then put the dish back in the oven to bake for 20 minutes. After 20 minutes, bring the dish back out again and stir in the kale and sprinkle with the cheese and remaining thyme. Return to the oven for another five to ten minutes until cheese is lightly browned. Serve with salad and a glass of red wine and bask in your healthy glow.

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Entry filed under: Container gardening, Cooking, Gluten Free, Kitchen garden, Local food. Tags: , , , , , , , , , , , , , , .

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3 Comments Add your own

  • 1. Zoey  |  May 26, 2010 at 10:48 pm

    There is absolutely nothing I don’t love about this recipe (OK, except maybe the fact that I can’t make it immediately). It looks wonderful! Will definitely be making this someday soon.

  • 2. Laurie  |  October 21, 2012 at 1:02 pm

    Hi Erica, when do you add the mushrooms? I can’t find mention of them in the cooking process.

  • 3. nestandsparkle  |  October 23, 2012 at 11:47 am

    Good question…I updated the post to add that in (sorry!). They should go in right after you add the lentils.

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