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Lentil, Sweet Corn & Veggie Cottage Bake

Prep Time: 25 Minutes

Total Time: 1 Hour 5 Minutes

Servings: 24 (1 hotel pan)

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1 qt (1 L) whole red (brown) lentils, rinsed
  • 1 gallon (4 L) vegetable stock
  • 3 Tbsp (45 mL) olive oil
  • 3 cups (750 mL) yellow onions, small diced
  • 2 cups (500 mL) carrots, grated
  • 2 cups (500 mL) red peppers, diced
  • 2 cups (500 mL) sweet corn kernels, drained if canned
  • 1 tsp (5 mL) mild curry powder
  • 3 lbs (1.5 kg) mashed potatoes (prepared)
  • 1 ½ cups (375 mL) grated cheddar or Red Leicester cheese

Directions

  1. In a large pot, boil stock and add lentils. Reduce to a simmer and allow to cook for 15–17 minutes until lentils are tender and most liquid has absorbed.
  2. In a large sauté pan heat oil and cook onions, carrots, and peppers for 8 minutes or until soft. Add corn and curry powder. Fold lentils into this mixture and season to taste.
  3. Spread mixture into a hotel pan. Top evenly with mashed potatoes and sprinkle cheese over the top.
  4. Bake at 375°F (190°C) for 30–35 minutes until top is golden and crisp.

Nutritional Information

  • Serving Size: 1 serving (260 g)
  • Per serving:
  • Calories 230
  • Total Fat 5 g
  • Saturated Fat 2 g
  • Cholesterol 10 mg
  • Carbohydrates 37 g
  • Dietary Fibre 5 g
  • Sugar 4 g
  • Protein 12 g
  • Sodium 690 mg
  • Potassium 500 mg
  • Folate 80 mcg

Tags

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