Lentil & Potato Bake


  • 7 – 8 medium potatoes, peeled and thinly sliced, parboiled
  • 2 c. red lentils
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 2-inch piece ginger, grated, or powdered ginger
  • 1/4 tsp. paprika
  • 1/4 tsp. cumin
  • 1/4 tsp. coriander
  • 1/4 tsp. turmeric
  • 1 medium fresh tomato, or 1 c. canned tomato
  • 1/2 tsp. garam masala or curry powder, opt.
  • 2 – 4 oz. coconut milk, or creamed coconut
  • spray oil


  1. Sauté onion in oil until softened. Add garlic, ginger, lentils, coconut milk, tomato, paprika, cumin and garam masala.
  2. Cook until tender, stirring frequently. Spray a loaf pan with oil and spread some of the lentil mixture into the bottom of the pan.
  3. Cover with a layer of potatoes, then repeat layers until done. Bake at 350 degrees for about 40 minutes.
Browse Cook(s): Susanne Kirlew
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.