VEGETARIAN CASSEROLE
A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 50m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
- Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
- Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
- Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.
Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium
BAKED LENTILS WITH CHEESE
My mom came up with this recipe when I was a teenage vegetarian, and now it is one of my meat-loving husband's favorite dishes and still one of mine to this day.
Provided by Tiffany
Categories Side Dish Casseroles
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
- Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 45.4 g, Cholesterol 36.2 mg, Fat 12.3 g, Fiber 19 g, Protein 24.1 g, SaturatedFat 7.4 g, Sodium 1169.3 mg, Sugar 7.5 g
VERY VEGGIE LENTIL BAKE
One of my most popular recipes ever, with almost entirely 5 star reviews! Its appearance doesn't do it justice - this lentil bake is incredibly tasty, and so easy to adapt!
Provided by Becca Heyes
Categories Main meal
Time 50m
Number Of Ingredients 12
Steps:
- Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You'll need to stir constantly during the last 5 minutes or so, to ensure they don't stick to the bottom of the pan. Once they're cooked, don't drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
- Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
- Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.
- Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.
Nutrition Facts : ServingSize 1 portion, Calories 326 kcal, Carbohydrate 39.5 g, Protein 16 g, Fat 11.8 g, SaturatedFat 5.3 g, Cholesterol 24 mg, Sodium 157 mg, Fiber 10.5 g, Sugar 3.8 g
LENTIL RICE AND VEGGIE BAKE
This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen.
Provided by AMEZELL
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 187 calories, Carbohydrate 35.1 g, Fat 1.5 g, Fiber 8.1 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 211.5 mg, Sugar 4.6 g
MIXED VEGETABLE LENTIL BAKE
A great recipe for all the family
Provided by jodie0509
Time 50m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 190C
- Cook lentils in pan for 15-20mins stirring regularly meanwhile fry onion and vegetables.
- Whilst the lentils, onion and vegetables are cooking mix together tomatoes, spinach and vegetable stock
- When lentils, onion and vegetables are cooked mix together with tomatoes, spinach and vegetable stock mix.
- Spoon into a lightly greased baking dish and cook for 15-20mins (until golden) for best results serve with mini diced roast potatos
VEGETABLE AND LENTIL BAKE
A vegetarian alternative to Shepherds pie, the lentils make a great substitute for mince. A dish that is just as satisfying as the meat version.
Provided by Jacqueline Bellefontaine
Categories Dinner, Easy Mid Week Meal lunch
Time 50m
Number Of Ingredients 17
Steps:
- Heat 1 tbsp oil and gently cook 1 large sliced leek, 2 chopped celery stalks and 1 chopped carrot for about 5 minutes, stirring frequently until softened. Add 2 chopped garlic cloves and cook for 1 minute.
- Rinse 250g (9oz) lentils and add to the pan. Add 750ml (1¼pt) water and crumble in one stock cube. Bring to the boil, then reduce the heat and simmer for 20 minutes or until the lentils are just tender.
- Meanwhile, cook 450g (1lb) potatoes and 450g (1lb) celeriac, peeled and cut into chunks in lightly salted boiling water for 10 to 12 minutes or until just tender.
- When the lentils are just tender, stir in 150g (5oz) finely chopped mushrooms, 4 tbsp mushroom ketchup or brown fruity sauce, and 1 tsp each of thyme, rosemary and oregano. Cook for another 15 minutes, stirring occasionally. Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Mix 1 tbsp cornflour with a little water to a smooth paste and stir in. Cook for another 2 to 3 minutes. Season to taste, then spoon into a large ovenproof dish.
- When the potatoes are cooked, drain well. Add 50g (2oz) butter and 4tbsp milk and mash well. Carefully spoon the mash over the lentil mixture.
- Bake in the centre of the oven for about 20 minutes until the top is crisp and golden. Allow to stand for 5 minutes before serving
Nutrition Facts : Calories 515 kcal, Carbohydrate 73 g, Protein 23 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 513 mg, Fiber 25 g, Sugar 8 g, ServingSize 1 serving
ONE-POT VEGETABLES AND LENTIL RECIPE
This easy lentils recipe is straight from my mother's Mediterranean kitchen. It's every bit a vibrant, healthy and satisfying meal!
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 45m
Number Of Ingredients 19
Steps:
- Place the lentils in a bowl and cover with water. Soak for 15 minutes or so, then drain.
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot.
- Add the onions, garlic, and remaining vegetables.
- Cook on medium-high heat, stirring occasionally until the vegetables have softened (about 5-7 mins).
- Stir in the lentils, salt and pepper and the remaining spices.
- Add the tomatoes and water.
- Bring everything to a boil for 5 mins, stirring occasionally.
- Reduce the heat to low; cover and let simmer for 20 mins or until the vegetables and lentils are cooked to tender. Taste and adjust the spices to your liking.
- Serve hot with your favorite crusty bread or some warm pita!
Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Carbohydrate 43 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 366 mg, Fiber 14 g, Sugar 10 g, UnsaturatedFat 4 g
LENTIL CASSEROLE
a comforting casserole of lentils, kidney beans and tomatoes with cheese
Provided by Courtney
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Heat a large pot over medium heat and add the olive oil.
- When the oil is hot, add the diced celery and onions to the pot and sautee for 2-3 minutes.
- Add the drained beans, lentils and diced tomatoes to the pot along with the rosemary and garlic.
- Season with salt and pepper to taste.
- Bring the pot to a boil, then once it is boiling reduce the temperature to low to gently simmer for 20 minutes.
- Set your oven to broil on high.
- Pour the lentil and bean mixture into a skillet or small casserole dish and cover with the shredded cheese.
- Broil the dish for 2-4 minutes or until the cheese melts and begins to crisp.
Nutrition Facts : Calories 523 kcal, Carbohydrate 80 g, Protein 34 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 65 mg, Fiber 36 g, Sugar 5 g, ServingSize 1 serving
BAKED LENTILS AND VEGETABLES
Make and share this Baked Lentils and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 163.4, Fat 4.1, SaturatedFat 1.1, Cholesterol 3.7, Sodium 275.9, Carbohydrate 23.1, Fiber 10.5, Sugar 4.6, Protein 10.3
LENTIL, MUSHROOM & CHEESE BAKE
Lentil, Mushroom & Cheese Bake makes use of economical, everyday ingredients in a savoury dish that you don't have to be a vegetarian to enjoy.
Provided by Moorlands Eater
Categories Main Course
Number Of Ingredients 13
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.
POTATO AND LENTIL BAKE
A vegetarian traybake, with a double potato and cheese topping. Winter comfort food at its best.What You Will Need3L ovenproof dishSaute Pan/Deep frying pan with a lid (ovenproof)
Provided by GeeDee
Categories Main Course
Time 1h50m
Number Of Ingredients 18
Steps:
- Preheat the oven to 180°C/160°C fan/350°F/Gas 4 and butter the oven-proof dish.
- Heat the oil in the oven-proof frying pan, add the onions and sweat off for about 5 minutes. Add the garlic and cookout for a few seconds.
- Add the lentils, white wine, tomato paste and stock, stir and bring to the boil.
- Add the sun-dried tomatoes and season with salt and pepper.
- Cover the pan with a lid and place in the oven for about 50-60 minutes or until the lentils are cooked and the liquid is absorbed.
- Remove from the oven and stir in the Worcestershire sauce.
- Meanwhile, melt the butter in a pan, add the mushrooms and fry over a high heat for a minute.
- Lower the heat, cover with a lid and cook for a few more minutes.
- Remove the lid and increase the heat slightly to allow the liquid to evaporate.
- Once all the liquid has been evaporated, season with salt and pepper and add to the lentils and give a quick stir.
- Transfer into the ovenproof dish.
- Increase the oven temperature to 220°C/200°C fan/420°F/Gas 7.
Nutrition Facts : Calories 388 cal
POTATO-LENTIL BAKE
I made this up from inspiration of several recipes. You could change the lentil sauce according to your tastes or double the lentil sauce to make it a main dish.
Provided by Tea Girl
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes with the peels on in a pot of salt water until done (mine take 20-25 minutes after boiling).
- When the potatoes are done, drain and cool.
- Pre-heat the oven to 175°C/350°F.
- While the potatoes are cooling, cook the lentils in 250 ml of salt water until al dente (mine took 10 minutes), draining when done.
- When the potatoes are cool enough to handle, peel and cut into thick slices and lay in a lightly-oiled baking dish.
- In frying pan, heat the oil on medium heat.
- Add the onion and garlic and fry until onions are soft.
- Add the flour, curry powder and tomato paste and mix together fry until bubbling.
- Slowly add the milk allowing to thicken.
- Top the potatoes the cherry tomato halves and then the lentil sauce.
- Bake for 30 minutes and serve hot.
Nutrition Facts : Calories 334.2, Fat 4.5, SaturatedFat 1.4, Cholesterol 5.7, Sodium 55.8, Carbohydrate 64.5, Fiber 8.8, Sugar 4.4, Protein 11.3
VEGETABLE AND LENTIL COTTAGE PIE
Tuck into this vegetarian cottage pie from Mary Berry for a hearty dinner or weekend lunch. This recipe is a great winter warmer and perfect for big family dinners.
Provided by Mary Berry
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- Heat 2 tablespoons of the oil in a large, non-stick saute pan. Add the onions and garlic and fry for 8-10 minutes over a medium-high heat or until starting to turn golden, stirring occasionally. Pour the remaining tablespoon of oil into the pan, tip in the carrots and swede, and fry for 3 minutes. Reduce the heat to medium. Stir in the lentils, tomatoes, sun-dried tomato paste, and stock. Season and simmer, covered, for 35-40 minutes over a low heat, until the carrots and swede are tender and the lentils have softened. Remove from the heat, stir in the spinach, and let it wilt. Check the sauce's consistency (see below, Moist, juicy filling). Pour the mixture into the baking dish. Leave to cool. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6). Put the potatoes into a large pan and cover with cold water. Bring to the boil, add salt, and simmer for 15-20 minutes or until tender. Drain well. Put the butter and milk in the pan and warm through over a low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth (see below, Smooth, creamy mash). Season, then stir in the cheese. Spread the mash over the filling (see below, Decorative topping). Bake for 30-40 minutes until golden and bubbling. KEYS TO PERFECTION Moist, juicy filling The filling should be moist with plenty of sauce, but not sloppy. Add 2-3 tablespoons of water if it's too dry. Leave the filling to cool before adding the topping, as it will support the mash better. Smooth, creamy mash The potatoes are ready for mashing when a knife goes in easily. If undercooked, the mash will be lumpy; if overcooked, it will be sloppy. Mash the potatoes with hot milk and butter off the heat, then whisk with a balloon whisk. Decorative topping Spoon the cheesy, seasoned mash over the cooled vegetable and lentil layer. Spread it evenly over the surface, making patterns like furrows with a round-bladed knife to create an attractive, textured effect. Mary Berry Cooks the Perfect is available in paperback with an exclusive tote bag from 3 November. DK, £20.00.
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CREAMY VEGAN LENTIL AND ROASTED VEGETABLE BAKE - PUREWOW
From purewow.com
2.8/5 (687)Total Time 1 hr 25 minsServings 8Calories 438 per serving
- Make the Casserole: Preheat the oven to 400°F. Toss the cauliflower florets, butternut squash and sweet potato with 1½ tablespoons of the olive oil; season generously with salt and pepper. Transfer the vegetables to sheet trays and roast, tossing once, until they are browned and soft, 25 to 30 minutes. Lower the heat to 350°F.
- While the vegetables are roasting, pour the remaining 1½ tablespoons olive oil into a large, deep skillet or Dutch oven and heat over medium heat. Add the diced onion and cook until lightly browned, 5 to 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes.
- Add the lentils, vegetable broth and thyme sprigs to the skillet. Bring to a boil, then reduce to a rapid simmer. Simmer until most of the liquid is absorbed and the lentils are tender but still al dente, 25 to 30 minutes. Season with salt and pepper to taste.
- Remove the thyme sprigs from the lentils and stir in the tahini, miso paste and balsamic vinegar.
LENTIL AND TOMATO BAKE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern AustralianCategory Midweek DinnerServings 4Total Time 1 hr 10 mins
- Heat a large saucepan over a medium heat. Add 1 tablespoon of the oil with garlic, onion, carrot, celery and bay leaf; cook, stirring occasionally, for about 5 minutes or until the onion is golden and the vegetables have softened.
- Add the lentils; stir for 1 minute. Stir in the stock and undrained tomatoes. Bring to the boil; reduce heat and simmer, covered, for about 35 minutes or until lentils are tender. Discard the bay leaf; season to taste with freshly ground black pepper.
- Spoon the lentil mixture into a 5cm deep 18cm x 25cm baking dish (2.5 litre/10-cup capacity). Put the torn bread and remaining oil into a medium bowl; toss to combine. Cover the lentils with the oiled bread and sprinkle with parmesan. Bake for about 15-20 minutes or until bread and cheese are golden.
MIXED VEGETABLE LENTIL BAKE - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 30 minsCategory MainsCalories 470 per serving
- 1 Cook lentils in boiling water until tender. Meanwhile, grill bacon then cut in small pieces. Drain and place in a lightly greased ovenproof dish. Preheat oven to 190°C.
- 2 Heat a large non-stick frying pan with oil spray and cook onion until softened. Add some more oil spray and cook the first lot of vegetables for 3-4 minutes.
- 3 Add to lentils and toss to mix. Stir in spinach with chopped tomatoes and vegetable stock. Add bacon. Toss lightly to mix. Season to taste.
- 4 Sprinkle with cheeses and bake for about 15 minutes until lightly golden. Serve garnished with fresh parsley if preferred.
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4.8/5 (35)Total Time 1 hr 10 minsCategory Lunch / Main MealCalories 68 per serving
- Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 10 mins (until softened.)
- Add the lentils & stock, bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock absorbed (approx. 20 mins)
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From rainbowplantlife.com
5/5 (13)Total Time 1 hr 45 minsCategory Dinner
- Cover the cashews with boiling water and allow to soak for 1 hour. When done soaking, drain well and rinse.
- Preheat the oven to 400°F/205°C. Line two large sheet pans with parchment paper (optional, but for easy cleanup).
- Prepare the vegetables. Cut the cauliflower into florets, and chop the peeled sweet potato into roughly equal size as the florets. Chop the carrots into slightly smaller pieces than the sweet potato (they take longer to cook). Toss the vegetables with the oil and generously season with salt and pepper. If the veggies seem dry, add a bit more oil as needed. Spread the veggies out in a single layer on the prepared sheet pans. Roast in the oven until they are browned in some spots and soft, tossing once during cooking, about 25 to 30 minutes. Reduce the oven temperature to 350°F/175°C (or turn off until ready to assemble the bake).
- While the vegetables are roasting, cook the lentils. Heat a deep sauté pan or Dutch oven over medium heat and add the 1 1/2 tablespoons olive oil. Add the diced sweet onion and cook until lightly browned, 5 to 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes.
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From healthyfood.com
4.4/5 Total Time 2 hrsCategory Casseroles, StewsCalories 378 per serving
- 1 Preheat oven to 170°C. Brown beef in batches in a non-stick pan using a little spray oil. Wipe out pan in between with kitchen towel if necessary. Set to one side.
- 2 Cook onion, garlic, carrot and celery in a little spray oil in the pan until softened. Put vegetables in a casserole dish of your choice and heat gently on the hob.
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- 4 Add the lentils and cook for a further 30 minutes. Season as needed. Serve sprinkled with fresh herbs, pumpkin mash and lightly cooked courgettes.
CHEESY BEEF & LENTIL PASTA BAKE WITH ROASTED VEG - THINKBEEF
From thinkbeef.ca
Total Time 1 hr 30 mins
- Heat oil in a Dutch oven or large saucepan set over medium heat. Add onion, carrot, celery and garlic. Cook, stirring often, for 5 minutes or until softened. Increase heat to medium-high and crumble in beef; sprinkle with herb seasoning and salt. Cook, stirring often and breaking up with a spoon, for 5 minutes or until browned (do not drain).
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- Add the lentils to a pan with plenty of water, and bring to a gentle boil. Cook until tender, around 30-35 minutes, stirring occasionally.
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