Potato and Lentil Bake IFG

Name: Potato and Lentil Bake IFG
Ingredients: 1 onion, finely diced; 1 garlic clove, sliced; 1 tsp curry powder; 4 - 5 medium potatoes, cut into 2cm pieces; 3 celery stalks, finely diced; 4 tomatoes, diced; 1 cup cooked brown rice; 1 x 420g tin cooked green/brown lentils, drained and rinsed; 1 tbsp besan flour (chickpea flour) or wholemeal plain flour; ½ cup water; 2 cups mixed lettuce leaves; Salt and pepper

5 steps

Updated at: Wed, 16 Aug 2023 21:10:32 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories297.3 kcal (15%)

Total Fat1.5 g (2%)

Carbs59.9 g (23%)

Sugars6.9 g (8%)

Protein11.2 g (22%)

Sodium269 mg (13%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tspcurry powder

4potatoes

medium, cut into 2cm pieces

1 cupbrown rice

1 x 420ggreen lentils

tin, cooked, drained and rinsed

1 Tbspbesan flour

chickpea flour, or wholemeal plain flour

½ cupwater

To Serve

2 cupsmixed lettuce leaves

salt

pepper

Instructions

Step 1

Preheat the oven to 190ºC/380ºF.

Step 2

Heat a non stick frying pan, add the chopped onion and garlic and saute for 2 minutes.

Step 3

Add the curry powder and stir through. Add the chopped potatoes and celery. Add the diced tomatoes. Add the lentils, cooked brown rice, flour and stir the ingredients well.

Step 4

Add ½ a cup of water. Pour the mixture into a baking tray, then place into a preheated oven for 40 minutes.