LENTIL CASSEROLE - VEGETARIAN & VERSATILE

Lentil Casserole

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This is the most incredibly versatile vegetarian casserole!

​Serve it as a meatless alternative on taco night. Simply heat corn tortilla shells and provide a mound of chopped lettuce (I prefer iceberg for this recipe) and a pot of sour cream. Yummy, filling and healthy (includes 7 vegetables/legumes: lentils, tomatoes, celery, carrot, onion, lettuce & arguably corn!)

​It is easy to prepare, economical to stock, good on its own or as a side dish, easy to keep warm for late-comers to the table ... and freezes beautifully.

What you need:

2 c dried green lentils
2 1/2 c water
1 can diced tomatoes (16oz)
1/2 can tomato paste (7&1/2oz)
1 tbsp soy sauce
A dash of cayenne pepper
1 tsp each of: marjoram,
   sage, thyme, basil &       
   oregano
1 tbsp Worcestershire sauce
1 diced/crushed garlic clove
1 stalk celery
1 carrot
1 yellow onion

Topping:
​2 tsps parsley (chopped or dried)
grated cheddar cheese

What you do:

Mash the diced tomatoes in their juice. Chop celery, carrot and onion finely.

Combine all ingredients into a large casserole, starting with the lentils and working your way down the list. Give the concoction a good stir.

Cover tightly with foil and bake at 375° for 1 hour. Peel back the foil and see if more water needs to be added and simply pour over.
*Tip: heat the water first in the kettle so you don't risk cracking your dish with cold water.

Re-cover and cook for an additional 1 hour.

Lentil Casserole ready to go in the oven!

Meanwhile, grate an ample amount of cheddar cheese. Remove foil, spread cheddar cheese over top and heat for 10 minutes (or until melted). 

Meadow Sweet Grove © V. Buchanan, 2022