Zulandt's Lentil Casserole is a simple and nutritious dish made with wholesome ingredients. This plant-based recipe combines the earthiness of lentils with a flavorful mix of vegetables and spices, creating a hearty and satisfying casserole that everyone will love. It's a perfect comfort food for any occasion, and it's also a great option for those following a vegetarian or vegan diet. With a prep time of just 15 minutes and a total cooking time of 1 hour, this recipe is a convenient and delicious choice for any day of the week.
Ingredients
- 1 cup dried lentils
- 3 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup crushed tomatoes
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Directions
- Rinse the lentils and place them in a pot with the vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the lentils are tender.
- In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook for about 5 minutes until the vegetables are slightly softened.
- Add the red bell pepper, cumin, paprika, turmeric, thyme, oregano, salt, and pepper. Cook for another 5 minutes until the spices are fragrant.
- Stir in the crushed tomatoes and cooked lentils. Cook for another 5 minutes to allow the flavors to blend together.
- Preheat the oven to 375°F (190°C). Transfer the lentil mixture to a casserole dish.
- Sprinkle the frozen peas on top of the lentil mixture, then cover the casserole dish with foil.
- Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with chopped fresh parsley before serving. Enjoy!
