Lentils Casserole with Veggies
This Lentil Casserole is a hearty vegetarian meal packed with protein and full of flavorful ingredients and spicy. Finally, topped with comforting, creamy mashed potatoes.
Servings: 4
Calories: 337kcal
Equipment
Ingredients
- 1 Tbsp. olive oil
- 3 carrots peeled and sliced
- 2 parsnips peeled and sliced
- 1 onion finely chopped
- 1 clove garlic minced
- 1/2 cup red lentils rinsed
- 1 can kidney beans drained and rinsed
- 2 tsp. cumin
- 1 tsp. ginger
- 1 tsp. finely chopped corriander
- 1 bay leaf
- Salt and pepper to taste
- 600 ml. vegetable stock
- 2 medium yukon gold potatoes
- 2 Tbsp. milk
- 1 Tbsp. butter
- Parmesan cheese grated
Instructions
- Add olive oil to a large pot and saute onion and garlic until soft. Add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, herbs, and spices. Simmer covered for 20 min. or until the vegetables are tender and the lentils are cooked.
- Preheat oven to 300F. Spray a casserole dish with cooking spray if needed. Mix kidney beans into the large pot with the carrot mixture. Using a slotted spoon, transfer vegetables into the casserole dish, then ladle in enough liquid to cover the vegetables. Bake for 30-40 min. until a slight skin forms and the casserole is bubbling. You may want to cover it at this point.
- Meanwhile, peel and chop potatoes and cook in boiling water until tender. Mash with the milk and butter and season with salt and pepper. Remove the casserole from the oven and carefully put spoonfuls of mashed potato onto the vegetables. Increase oven to 350F and return the casserole to oven and bake, uncovered, for an additional 20-30 min. until potatoes begin to crisp.
- Add grated parmesan and broil until slightly browned. Sprinkle with more cilantro or parsley. Cool slightly and serve with warm, crusty bread.
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 337kcal | Carbohydrates: 56g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 831mg | Fiber: 12g | Sugar: 7g