POTATO, LENTIL & KALE BAKE

Ingredients

• 3 pcs Yellow potatoes
• 400 g Lentils, boiled, MRSJP
• 65 g Kale
• 480 ml Coconut milk, low-fat
• 370 g Pumpkin puree, 100% pure, canned
• 3 g Garlic powder
• 3 g Thyme, fresh
• 6 g Sea salt

Method

1. Preheat the oven to 400ºF (204ºC).
2. In a baking dish, arrange 1/3 of the potato slices to form an even layer along the bottom. Spread half the lentils evenly overtop, and then add another layer using half of the kale. Repeat with the remaining potato, lentils and kale, ending with potatoes as your top layer.
3. In a bowl, whisk together the coconut milk, pumpkin, garlic powder, thyme and salt. Pour the mixture over the layers of potato, lentils and kale. Bake for 40 to 45 minutes or until the potato is cooked through and browned on top.
4. Divide onto plates and enjoy!