Για την συνταγή στα Ελληνικά πατήστε εδώ
Hello, everyone! Winter calls for warm, filling dishes and I think legumes are the perfect food for this time of year! So today we are cooking another lentil dish using the great Yoleni’s products. Lentil potato bake! An aromatic dish packed with taste and nutrients! Our non vegan friends can top this hearty meal with this delicious spicy cheese!
Have a lovely day, my dear friends!
Ingredients (serves 2-3):
1 cup Terra Ferea fine lentils, cooked al dente
2 garlic cloves, finely chopped
1 onion. sliced
2+3 Tbsp extra virgin olive oil Eli
juice of 1 orange
«Threpsi» sea salt and flakes
Cretan Herbs green peppercorn
Cretan Herbs organic blend for salads
hartwort leaves, finely chopped
10 fresh sage leaves
100 gr. Proikas Rakovo cheese, diced
Wash and brush thoroughly the potatoes. (I did not peel them.) Cut them in medium pieces and place them in a bowl. Add garlic, onion, sage leaves. Combine orange juice with 2 Tbsp olive oil and season with salt and pepper. Pour this sauce over the potatoes and coat well with your fingers. Place them in a baking pan lined with parchment paper and bake in preheated oven at 200C for 45-50 minutes. Allow to cool. Season the cooked lentils with salt, pepper and the organic blend. Add 3 Tbsp olive oil. Then toss them in the potato bake and mix well. Top with cheese and hartwort leaves. Serve and enjoy!