YOUR SOLIN GENERATED RECIPE
Crispy Spiced Lentil and Potato Bake with Fresh Cilantro Chutney
A hearty and satisfying dish featuring a crispy baked mix of spiced lentils and tender potato cubes, accented with a refreshing, tangy cilantro chutney. The dish harmonizes warm, earthy spices with the bright zest of lemon and fresh cilantro for a balanced, flavorful meal.
INGREDIENTS
1 cup Cooked Green Lentils (198g)
1 medium White Potato (150g)
0.75 cup Nonfat Greek Yogurt (170g)
0.25 cup Fresh Cilantro, chopped (4g)
1 Garlic Clove, minced (3g)
0.5 tsp Ground Cumin
0.5 tsp Ground Coriander
0.5 tsp Smoked Paprika
1 tsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Dice the white potato into 1/2-inch cubes. In a mixing bowl, combine the cooked green lentils and diced potato.
Add the minced garlic, ground cumin, ground coriander, smoked paprika, salt, and pepper to the lentil-potato mixture. Toss well to coat evenly.
Spread the mixture on a lightly greased baking sheet and bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even crisping.
While the bake is in the oven, prepare the fresh cilantro chutney by combining the nonfat Greek yogurt, chopped cilantro, lemon juice, and a pinch of salt in a small bowl. Stir until well mixed.
Once the lentil and potato bake is crispy and golden, remove from the oven. Plate the bake and drizzle with or serve alongside the cilantro chutney.
Enjoy your crispy and flavorful meal!