Potato Bake with Tomato-Lentil and Béchamel Sauce
This recipe features crispy roasted potatoes layered with a flavourful lentil and tomato sauce, topped with a creamy béchamel.
Ingredients:
For the Roasted Potatoes:
- 400g potatoes, rinsed and thinly sliced
- Olive oil
- 20ml Nomu Moroccan rub
- 1 garlic clove, peeled and grated
- 10ml vegetable stock
- 240ml canned chopped tomatoes with onion
- 240ml canned lentils, drained
- 300ml water
For the Béchamel Sauce:
- 1 tablespoon butter
- 80ml all-purpose flour
- 250ml milk
- Salt and pepper to taste
For Serving:
- Greek salad (optional)
Instructions:
- Preheat the oven to 200°C (400°F).
- Roast the Potatoes: Toss potato slices with olive oil and spread them on a baking sheet. Roast for 30 minutes, or until tender and golden brown.
- Make the Lentil and Tomato Sauce: In a saucepan, combine Nomu Moroccan rub and garlic with a little olive oil. Fry for a minute over medium heat. Add chopped tomatoes, lentils, vegetable stock and water. Bring to a simmer, then reduce heat and let simmer for 20-25 minutes, or until the sauce thickens slightly.
- Make the Béchamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, bringing the sauce to a simmer. Cook, stirring constantly, until the sauce thickens and becomes smooth. Season with salt and pepper to taste.
- Assemble the Bake: In an oven-proof dish, spread a thin layer of the lentil sauce. Top with a layer of roasted potatoes. Dollop portions of the béchamel sauce over the potatoes and spread evenly. Repeat these layers, ending with a layer of potatoes.
- Grill the Top: Turn the oven to grill. Grill for 5-8 minutes, or until the top is golden brown and bubbly.
- Serve: Enjoy the Potato and Lentil bake hot, with a side of Greek salad if desired.
- For a vegan option, substitute the butter with olive oil and the milk with almond milk and add 30ml Nutritional Yeast to the Béchamel sauce.
