--- Serves 4 - 6•Time: 30 minutes ---
Ingredients
- 1 Cup lentils (cooked) - you can also use tinned lentils: Rinse well
- 4 Medium potatoes, sliced
- ½ Cup grated white cheese (you can use a reduced fat cheese)
- 2 Tomatoes, sliced
- 1 Medium onion, diced
- 1 Cup button mushrooms, sliced
Method
- Preheat oven to 190°C and grease ovenproof pan/dish
- Heat potatoes in the microwave for 4 minutes on high (just to soften them a bit)
- Lay potatoes out in the oven proof dish with slices of tomatoes in between each potato slice.
- Do this in layers until all your slices of tomato and potato are in the pan.
- Sprinkle mushrooms and onions evenly over the potato and tomatoes and then add the cheese.
- Lastly, add lentils over the whole mixture.
- Let it bake in the oven for 20 - 25 minutes, until the cheese is melted and it becomes “crispy”.
Serve and enjoy!
Marna’s handy tips
- If it is served as a main meal - 2 ladles would be a portion. For a side, aim for 1 ladle
- White cheese is generally a cleaner option as it has less colourants added to it; may be lower in sodium and fat
- Remember to ALWAYS wash your vegetables before use
- “Tan” your mushrooms for 10 - 15 minutes prior to use to increase the vitamin D content of the mushrooms