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🍽️ Creamy Kohlrabi and Potato Casserole with Lentils

637 kcal · 30 min · 4 servings

Ingredients

• 60 g red lentils
• 300 g kohlrabi
• 300 g potatoes
• 200 g sour cream (10 % fat)
• 2 eggs
• salt
• 0.25 tsp herbs de Provence
• 100 g feta cheese (45 % fat in dry matter)

Instructions

1. 1. Put the lentils into a pot.
2. 2. Cover them with boiling water in a 1:2 ratio (twice as much water as lentils).
3. 3. Let the lentils cook for about 10 minutes.
4. 4. Meanwhile, peel the kohlrabi.
5. 5. Also peel the potatoes.
6. 6. Wash the peeled vegetables thoroughly.
7. 7. Slice the kohlrabi into thin rounds.
8. 8. Slice the potatoes into thin rounds as well.
9. 9. Boil the vegetables in salted water for about 10 minutes.
10. 10. Remove the vegetables from the pot.
11. 11. Rinse them briefly with cold water to stop the cooking process.
12. 12. Layer the vegetables in a baking dish.
13. 13. Whisk the sour cream with the eggs in a bowl.
14. 14. Season the mixture generously with salt.
15. 15. Season the mixture generously with pepper.
16. 16. Add herbes de Provence (a French herb blend).
17. 17. Spread the cooked lentils evenly over the vegetables in the dish.
18. 18. Pour the sour cream-egg mixture over everything.
19. 19. Crumble the cheese into small pieces.
20. 20. Sprinkle the cheese pieces on top.
21. 21. Preheat the oven to 200 °C (180 °C with fan or gas level 3).
22. 22. Bake the casserole for about 15 to 20 minutes.
23. 23. Remove the casserole when it is golden brown.

Nutrition per serving

• kcal: 637
• Protein: 29 g · Fett/Fat: 35 g · Carbs: 48 g