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The Single Vegan by Leah Leneman


1 servings



MacGourmet downloadPotato and Lentil Bake. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Potato and Lentil Bake


  • ½ pound potatoes
  • cup red lentils
  • ½ cup water
  • 1 tbsp vegan margarine
  • 1 small onion
  • 1 cup mushrooms
  • 1 ½ tbsp whole wheat flour
  • 1 tbsp tomato paste
  • cup soymilk
  • ¼ tsp sweet basil
  • freshly ground black pepper
  • collards


1. Scrub the potatoes and cook them in lightly salted water until tender.
2. Cover the lentils with the water, add a little sea salt if desired, bring to the boil, lower heat and cook until the lentils are tender and water is absorbed.
3. Melt the margarine in a pan. Chop the onion and add it to the pan. Saute for a minute or two. Slice the mushrooms and add them to the pan. Saute for a further 3-4 minutes.
4. Add the flour and tomato paste to the pan, and stir well. Very slowly, add the milk, stirring constantly to avoid lumps. When it is boiling and thickened stir in the basil and pepper to taste.
5. When the lentils are cooked, stir them into the sauce.
6. When the potatoes are cooked (if too hot to handle, rinse them under cold water), slice them thickly. Spread them out in an oven dish, and top with the sauce. Bake at 400 for 15-20 minutes. Serve accompanied by lightly steamed collards.


potatoes red lentils mushrooms tomato paste