Vegan Potato And Lentil Bake Recipe

About this recipe

A hearty and wholesome vegan dinner featuring layers of potatoes, lentils, and vegetables baked to perfection. This dish is packed with flavor and nutrients, making it an ideal solution for a satisfying plant-based meal.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 250 g Vistevia Sugar Free Tomato Sauce

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a 3-quart casserole dish, layer 2 cups of thinly sliced potatoes, 2 cups of chopped green capsicum, and 1 cup of diced bell pepper.
3. 3. Sprinkle each layer with 1 teaspoon of salt and 1 teaspoon of black pepper for seasoning.
4. 4. Spread 1 1/2 cups of cooked kabuli chana evenly over the vegetable layers.
5. 5. Pour 2 cans of tomato sauce over the top, ensuring they cover the entire surface.
6. 6. Add a final layer of 1 thinly sliced onion on top.
7. 7. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 1 1/2 hours, or until the vegetables are tender and the flavors are well combined.
8. 8. Remove from the oven, let it cool slightly, and serve warm.