Lentil Casserole
I am aware that lentil casserole sounds un-delicious.
Especially if I’m telling you to cook your lentils until they’re a little mushy…but hear me out, or rather taste it out! This will blow. your. ever loving mind! This is a great recipe to just eat for dinner, of course, but it’s also awesome to bring to a potluck or a Thanksgiving dinner with carnivore family members. Food should bring us together and I guarantee this dish will!
Lentils are one of my favorite foods. I think lentils are extremely underrated and under-utilized, among omnivores and herbivores alike. I was looking for something to do with some I had sitting in the cupboard for a while and I had lots of veggies that needed using. While the possibilities are endless for the combination of these 2 things, this popped in my head and sounded too delicious to ignore!
The recipe starts with preheating your oven and cooking your lentils! While lentils are cooking, you can cut and cook your veggies with whatever seasonings you like. Then you mix everything together with as much cheddar cheese as you want (I did say healthy-ISH……) and then top with the cheddar!
Add whatever toppings you like — I did a bit of parsley and pickled jalapeños. I also choose to eat this with tortilla chips, and sometimes even sprinkle a few on top, but you do you.
Veggies cooking up
Lentil Casserole
Ingredients:
- 1.5 cup red lentils
- 3.25 cups vegetable stock
- 2 tbsp oil
- 1 leek
- 1 red bell pepper
- 1 zucchini
- 1 tbsp smoked paprika
- 1/2 tbsp black pepper
- 1 tbsp mushroom umami seasoning (optional)
- 1/2 tbsp seasoned salt
- 1/2 tbsp cayenne pepper
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 1/2 tbsp fresh thyme
- 1 tbsp fresh basil
- 1 tbsp fresh parsley to top
- salt to taste
- 1 cup cheddar cheese
- 1/4 cup parmesan
Instructions:
- Preheat oven to 350 fahrenheit
- Sort and rinse the lentils. Set a sauce pan to medium heat. Add olive oil in the pan. Add lentils to pan, coating in olive oil and cooking one minute. Add vegetable stock and cook lentils to slightly over-done.
- Set a pan on the stove to medium-low. Add olive oil and onions. Carmelize onions slightly before adding garlic, leeks, bell pepper, zucchini and seasonings.
- Mix lentils and veggies with 1/2 of the cheddar cheese and add everything to a casserole dish. Top with the rest of the cheddar cheese and parmesan. Bake for 20-25 minutes, checking for when cheese is bubbly and slightly browning.
- Once done, top with parsley and eat as a side dish or as a main course. So yummy!
