This dish is a very satisfying vegetarian main course, as well as a good contorno for grilled sausages, chicken, or lamb chops. Leftover lentils can be turned into a delicious soup with the simple addition of some flavorful stock, or you can incorporate the lentils into risotto or another rice dish.
Recipe information
Yield
serves 6 to 8 (with leftover lentils)
Ingredients
FOR THE LENTILS
FOR THE POTATO-MUSHROOM CAKE
RECOMMENDED EQUIPMENT
Preparation
Step 1
To cook the lentils: Set the saucepan over medium heat, and pour in the olive oil. Stir in the onion, carrot, celery, and garlic, and cook for 5 minutes or so, stirring occasionally, until the vegetables are softened. Clear a spot in the bottom of the pan, drop in the tomato paste, and let it toast and caramelize in the hot spot for a minute or two, then stir it in with the vegetables.
Step 2
Spill in the lentils, drop in the bay leaves, stir them around the pan, and pour in 6 cups cold water. Cover the pan, and bring the liquid to a boil over high heat, stirring now and then. Set the cover ajar, adjust the heat to keep the water bubbling gently, and cook for about 25 minutes, or until the lentils are tender to the bite though still quite soupy. Stir in the salt, and turn off the heat.
Step 3
Meanwhile, wash the potatoes well and put them, whole and unpeeled, in a large pot. With enough cold water to cover them by about 2 inches, bring to a steady boil, and cook the potatoes just until they are easily pierced with a fork or sharp knife—don’t let them get mushy or fall apart. Drain, cool, and peel the potatoes, then cut them crosswise into 1/2-inch-thick rounds.
Step 4
Pour 2 tablespoons of the olive oil into the big skillet, set it over medium-high heat, and stir in the mushrooms. Season them with 1/2 teaspoon salt, and cook, stirring occasionally, as liquid from the mushrooms is released and boils off. When the pan is dry and the mushrooms are browned and caramelized on the edges, take the skillet off the heat and scrape the mushrooms into a bowl.
Step 5
Pour the remaining 4 tablespoons olive oil in the skillet, set it over medium heat, and stir in the leeks and garlic. Cook and stir until the leeks begin to soften, about 4 minutes, then lay all the potato slices in the pan; season with 1 teaspoon salt. With a wide spatula, turn the potato rounds over to coat them in oil. Let them cook and gradually take on color, turning them occasionally, until all the rounds are nicely golden, 8 minutes or so.
Step 6
Scatter the mushrooms and grated cheese on the potatoes, and tumble to mix them in. Sprinkle on the chopped parsley and thyme and the remaining 1/2 teaspoon salt, and stir in gently. Spread the seasoned potatoes and mushrooms evenly in the skillet, and press down firmly, with the back of the spatula or some other firm utensil, fusing the slices into a one large pancake.
Step 7
Cook the cake until brown and crispy on the underside, about 5 minutes—lift the edge of the cake to check it. Cover the skillet with a big plate, and, holding them together with hot pads or towels, invert the skillet, dropping the potato cake onto the plate. Slide it back into the skillet and brown the second side, another 5 minutes. Slide the finished cake onto a cutting board.
Step 8
To serve: Reheat the lentils and ladle them onto a warmed serving platter; center the whole potato cake on top. For individual portions, spoon the lentils into warmed shallow bowls, cut a wedge of the potato cake, and place it on top.
