Description
A hearty and nutritious vegan casserole packed with lentils and vegetables. Perfect for a wholesome meal.
Ingredients
Scale
- 1 cup dried green or brown lentils
- 2 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Rinse lentils and drain.
- Heat olive oil in a large oven-safe pot over medium heat.
- Add onion, carrots, celery, and bell pepper. Sauté for 5 minutes.
- Stir in garlic, cumin, paprika, and thyme. Cook for 1 minute.
- Add lentils, diced tomatoes, and vegetable broth. Bring to a simmer.
- Cover and transfer to the oven. Bake for 45 minutes.
- Remove from oven and let sit for 5 minutes before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freezes well for up to 2 months.
- Adjust spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg