Lentils Veggies And Mushroom Bake Food

LENTIL CASSEROLE WITH MUSHROOMS

Steps:

• Preheat oven to 375 degrees F and spray large (9x13) baking dish with cooking spray.
• Preheat large non-stick ceramic skillet on medium heat and swirl 2 tbsp oil to coat. Add onion and sauté for 3 minutes, stirring occasionally. Add celery and carrots, sauté for 5 minutes, stirring occasionally. Transfer to previously prepared baking dish (everything gets mixed here).
• Return skillet to high heat and add mushrooms. Sauté for 5-7 minutes or until a bit browned, draining liquid into the baking dish as necessary (flavourful broth for baking) and stirring occasionally. Transfer mushrooms to the baking dish.
• Return skillet to low heat and add remaining 1 tbsp of oil, along with thyme and garlic powder. Cook for 30 seconds, stirring constantly. Add lentils and cook for 2 minutes. Add water, bring to boil and transfer to the baking dish scraping the bits off the bottom of the skillet.
• Add mushroom soup, salt and ground black. Stir well, cover and bake for 30 minutes. Uncover and bake for another 15 minutes. Then sprinkle with cheese and bake for 5 more minutes or until cheese is melted. Remove from the oven, cover and let stand for about 20 minutes (very important - casserole is just tastier this way). Serve hot on its own or over spinach, greens, brown rice or whole grain pasta.

LENTIL, MUSHROOM & CHEESE BAKE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.Butter an ovenproof dish approximately 25 x 16 x 6 cm (use a larger, shallower tray if you prefer)
• Put the lentils in a sieve and rinse under a cold tap.Tip the lentils into a medium saucepan and add the stock or water. Bring to the boil then turn down the heat and simmer very gently until all the liquid has been absorbed (20-30 min).Take off the heat and set aside.
• While the lentils are cooking: take a medium frying pan and add the oil and butter.Over a low-medium heat cook the onions, seasoned with a little salt & pepper, until softening and a little brown (10-15 min).Add the mushrooms, garlic, dried sage plus a little more salt & pepper, and continue cooking until the mushrooms are browned too (8-10 min). Take off the heat.
• Add the contents of the frying pan to the cooked lentils. Stir in the yeast extract if using along with the grated cheese and parsley.
• Stir in the beaten eggs then pour the mixture into the prepared baking dish.
• Put in the oven and bake until risen and cooked all the way through. A skewer or cocktail stick should come out clean. (Approx 35 min, less if you used a baking dish with a larger base).
• Cut into 4 and serve with green vegetables or salad and baked potatoes if liked.Leftovers can be kept in the fridge for 2-3 days or frozen once cold.Reheat in a microwave or low-medium oven covered in foil.

LENTILS, VEGGIES AND MUSHROOM BAKE

Steps:

• Boil the lentils for 15 minutes then strain them very well and place them in a large bowl.
• Heat some olive oil in a large pan and saute the chopped onion, mushrooms, and carrot, for about 7-10 minutes. They don't have to be completely cooked. Place them over the lentils in the bowl.
• Add 2 eggs, chopped parsley, green onions, dill, sea salt, pepper, and thyme. Start blending them all together.
• Optional - Boil 3 eggs.
• Place the composition in a previously greased form, any shape you want (preferably a taller one if you add the extra 3 eggs).
• Add half of the composition, place the peeled, boiled eggs and then cover them with the other half.
• Place in oven and cook at about 180ºC/356ºF for 30-40 minutes.
• Let it cool a bit before removing it from the form.

MUSHROOM-LENTIL BURGERS

Steps:

• Combine lentils, mushrooms, mustard, garlic powder, Italian seasoning, salt, and pepper in a food processor; pulse to combine.
• Transfer mixture to a large bowl. Add bread crumbs and egg; mix until evenly combined. Shape mixture into 6 equal-sized patties.
• Heat oil in a large skillet over medium-high heat. Place half of the patties in the skillet and cook for 5 minutes. Carefully flip and cook for 5 minutes more. Repeat with remaining patties.

LENTIL RICE AND VEGGIE BAKE

Steps:

• Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
• In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
• Bake 30 minutes in the preheated oven, until bubbly.

BAKED LENTILS AND VEGETABLES

Steps:

• Add the oil to a saucepan over medium heat; let oil get heated.
• Add in onion, bell peppers, and garlic; stir/saute for 5 minutes or until tender.
• Stir in stock, lentils, tomatoes, seasonings, and broccoli; cook, uncovered, 5 minutes.
• Transfer mixture to a 2 1/2 quart casserole dish that has been coated with cooking spray.
• Sprinkle w/ parmesan cheese; cover and bake in a 350 degree oven for 45 minutes or until liquid is absorbed.