Tasteloom Recipe 312: Crispy Black Olive Lentil Potato Torta with Smoked Almond Yogurt

Crispy Black Olive Lentil Potato Torta with Smoked Almond Yogurt 🥔🫒 This is a cozy vegetarian dinner built like a savory cake: thin potato layers, earthy green lentils, black olive pops, thyme and crisp golden edges. The smoked almond yogurt is cold, creamy and nutty, so every warm slice gets a little brightness and crunch. It feels special enough for the table, but the method is very practical. 🌿 Serves: 4 Time: about 1 hour 15 minutes Ingredients: - 850 g waxy potatoes, very thinly sliced - 1 1/2 cups cooked green or brown lentils, drained well - 1 small onion, finely chopped - 2 garlic cloves, finely grated - 90 g pitted black olives, roughly chopped - 2 tsp thyme leaves, plus extra to finish - 1 tsp lemon zest - 3 tbsp olive oil, plus extra for the tin - 1/2 tsp fine sea salt, plus more to taste - Black pepper For the smoked almond yogurt: - 220 g thick Greek yogurt - 45 g smoked almonds, finely chopped - 1 tbsp lemon juice, plus more to taste - 1 tbsp chopped parsley - 1 small garlic clove, finely grated - 1-2 tsp water, only if needed to loosen - Pinch of salt Method: 1. Heat the oven to 205 C / 400 F. Line a 23 cm / 9 inch skillet or cake tin with baking paper and brush it with olive oil. Thin, even potato slices help the torta cook neatly. 2. Warm 1 tbsp olive oil in a pan. Cook the onion for 6-8 minutes until soft and lightly golden, then add the garlic for 30 seconds. Stir in the lentils, chopped olives, thyme, lemon zest, salt and plenty of black pepper. 3. Toss the potato slices with the remaining olive oil and a small pinch of salt. Layer half the potatoes in the tin, overlapping them like shingles. Add the lentil-olive mixture, then top with the remaining potatoes. Press firmly so the layers compact. 4. Cover with foil and bake for 35 minutes, until the potatoes are tender when pierced. Remove the foil and bake for another 18-22 minutes, until the top is golden and the edges look crisp. 5. Rest for 10 minutes before slicing. This matters: the lentils settle, the potato starch firms up, and the wedges hold their shape. 6. Stir together the yogurt, smoked almonds, lemon juice, parsley, garlic and salt. Add a teaspoon or two of water only if it needs loosening. Taste for lemon and salt. 7. Serve warm wedges with spoonfuls of smoked almond yogurt, extra thyme, parsley, lemon wedges and a few more chopped olives if you like. 🍋 Serving and storage: This is lovely with a sharp green salad, roasted carrots, cucumber ribbons or a simple tomato plate. Leftovers keep covered in the fridge for up to 3 days. Reheat slices in a hot skillet or oven until the edges crisp again, then add the yogurt cold at the end. Save this one for a meat-free dinner with real texture and a proper crisp edge. ✨ Tasteloom.club