Tempeh, Red Lentil, Potato, Leek, and Mushroom Bake
A comforting and protein-rich bake featuring earthy lentils, savory tempeh, seasonal potatoes, leeks, and mushrooms, infused with aromatic herbs.
Ingredients
- Onion40 g
- Garlic7.5 g
- Oil7.5 ml
- Salt1.5 g
- Pepper0.5 g
- Potatoes200 g
- Tempeh75 g
- Red Lentils30 g
- Leeks75 g
- Mushrooms75 g
- Vegetable Broth100 ml
- Thyme2.5 g
- Rosemary2.5 g
Instructions
- 1Step 1
Preheat oven to 200°C (180°C fan/gas mark 6).
- 2Step 2
Wash and slice the potatoes thinly (about 3-4 mm thick). Place them in a pot of cold water, bring to a boil, and par-boil for 7 minutes. Drain well.
- 3Step 3
Slice the leeks and mushrooms. Crumble the tempeh. Finely chop the onion and mince the garlic.
- 4Step 4
Rinse the red lentils under cold water.
- 5Step 5
Heat 7.5 ml of oil in a large oven-safe pan or casserole dish over medium heat. Add the chopped onion and leeks and cook for 5 minutes until softened.
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