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Cheesy Potato & Lentil Bake

Cheesy Potato & Lentil Bake

with Crusty Ciabatta

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Get ready for a meal that's just like a snuggle in a dish! This comforting bake uses a rich lentil and veggie mixture as its base, with a golden topping of crisp potatoes and decadent melted cheese. This dinner will keep the cold weather away, but be warned, you'll crave it again and again...

Tags:Low Calorie
Allergens:MilkSulphitesGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

potatoes

1 unit

brown onion

1 unit

carrot

2 clove

garlic

1 bag

silverbeet

½ bunch

rosemary

1 bunch

thyme

1 tin

lentils

1 packet

sliced mushrooms

1 sachet

tomato paste

1 tub

Dijon mustard

(ContainsSulphites)

1.5 cube

vegetable stock

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 unit

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2110 kJ
Fat18.7 g
of which saturates11.1 g
Carbohydrate52.6 g
of which sugars13.3 g
Dietary Fibre0 g
Protein23.4 g
Cholesterol0 mg
Sodium1390 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Sieve
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Very thinly slice the potato (unpeeled) into 0.5cm slices. TIP: Cutting the potato very thin makes sure it cooks through and browns in the oven! Place the potato slices on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

2

While the potato is roasting, finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary (see ingredients list) and thyme leaves. Thinly slice the silverbeet. Drain and rinse the lentils.

3

In a large frying pan, heat the butter and a drizzle of olive oil over a high heat. Add the sliced mushrooms and cook until browned, 5 minutes. TIP: Cooking the mushrooms first allows them to brown and develop flavour. Add the onion, carrot, garlic, rosemary and thyme to the pan and cook until softened, 3-4 minutes. Add the tomato paste and cook for 2 minutes. Add the Dijon mustard, lentils, water and crumbled vegetable stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to a simmer, then stir through the silverbeet until wilted

4

Transfer the lentil mixture to a medium baking dish and arrange the roasted with slices over the top to cover. Sprinkle over the shredded Cheddar cheese. TIP: For an evenly browned top, try to avoid overlapping the potatoes.

5

Transfer to the oven and bake until the cheese is melted and bubbling, 10-12 minutes. Place the bake-at-home ciabatta directly on the wire racks in the oven and cook until heated through, 5 minutes.

6

Divide the cheesy lentil bake between plates and serve with the crusty ciabatta. TIP: For the low-calorie option, serve with 1/2 the ciabatta.