Kohlrabi-Potato-Casserole with Lentils

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 sheep's cheese (45% fat in milk fat)

Instructions

1. 1.

   Cook lentils for about 10 minutes in double the amount of boiling water.

2. 2.

   Meanwhile, peel, wash, slice kohlrabi and potatoes, and cook in salted water for about 10 minutes. Then drain kohlrabi and potatoes, cool them down in cold water, and layer them in a baking dish.

3. 3.

   Whisk sour cream with eggs and season with salt, pepper, and herbs de Provence.

4. 4.

   Spread lentils over the vegetables and pour everything with the sour cream-egg mixture. Crumble cheese and sprinkle over it. Bake the casserole in a preheated oven at 200 °C (180 °C convection; Gas: level 3) for about 15–20 minutes until golden brown.