Lentil and Vegetable Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml mountain lentils and beluga lentils mixed
- 750 ml water
- 2 bay leaves
- 2 cloves garlic)
- 2 large sweet potatoes
- 1 large potato (s)
- 2 tablespoon rapeseed oil
- 2 large onions
- 1 medium zucchini
- 250 g mushrooms
- 3 medium tomato (s)
- 1 bell pepper (s)
- 0.5 tube ½ tomato paste
- 150 g oat cheese, rated
- some paprika powder, noble sweet
- some cumin powder
- 1 tablespoon herbs, mixed
- some black pepper
- some turmeric
- 1 teaspoon vegetable stock, instant
Print Recipe
Pin Recipe Instructions
- Peel and slice the sweet potatoes and potato and steam for 20 to 25 minutes.
- Wash the lentils and sprinkle with bay leaves and a clove of garlic, covered in water
- Let simmer for 30 minutes.
- Clean or peel and dice the remaining vegetables. Heat the rapeseed oil in a pan, add the onions with turmeric and pepper and fry. Add the vegetables, tomato paste and a clove of garlic and cook covered for about 30 minutes. Remove the bay leaves from the lentil pot and add the lentils with the remaining water to the pan with the vegetable mixture. Stir in the spices, soup powder and herbs and simmer for another 5 minutes.
- Mash the potatoes and sweet potatoes with the herbs and pepper. Mix in a third of the grated cheese.
- Grease a large ovenproof casserole dish. Pour the lentil and vegetable mixture into the mold, spread the potato mixture over it, smooth it out and sprinkle the remaining grated cheese over it.
- Baked in a preheated oven at 175 ° C for about 15 minutes.
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