Oven Tian with Potatoes, Zucchini and Red Lentils

A Provençal oven dish of potatoes, zucchini and tomatoes on a bed of red lentils. Affordable, filling and aromatic with thyme and Parmesan.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 800 g waxy potatoes
• 2 pc zucchini
• 400 g tomatoes
• 1 pc onion
• 2 pc garlic cloves
• 150 g red lentils
• 400 ml water
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp sweet paprika powder
• 50 g Parmesan, freshly grated
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Bring the red lentils, water and tomato paste to a boil in a pot and simmer over medium heat for about 10 minutes, until nearly soft. Drain if necessary and spread evenly in a shallow baking dish (about 25 x 35 cm).
3. Peel the onion and slice into thin rings. Finely chop the garlic. Wash the potatoes and slice them about 3 mm thin. Slice the zucchini and tomatoes just as thinly.
4. Arrange the potato slices over the lentils like overlapping roof tiles. Layer zucchini and tomato slices alternately on top, distributing the onion rings and garlic between the layers.
5. Drizzle with 2 tbsp olive oil and season with thyme, paprika powder, salt and pepper.
6. Cover the dish with aluminum foil and bake in the oven for 30 minutes.
7. Remove the foil, sprinkle the Parmesan on top, drizzle with the remaining olive oil and bake for another 20 to 25 minutes, until the potatoes are tender and golden brown on top.
8. Let rest briefly and serve warm.