Potato Bake with Tomato-Lentil and Béchamel Sauce
Crispy roasted potatoes layered with a Moroccan-spiced lentil tomato sauce and creamy béchamel. A hearty, plant-based dinner.
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Ingredients
- 400g potatoes, rinsed and thinly sliced
- Olive oil
- 20ml Nomu Moroccan rub
- 1 garlic clove, peeled and grated
- 10ml vegetable stock
- 240ml canned chopped tomatoes with onion
- 240ml canned lentils, drained
- 300ml water
- 1 tablespoon butter
- 80ml all-purpose flour
- 250ml milk
- Salt
- pepper
- Greek salad (optional)
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