Description
A comforting meatless casserole with lentils and sautéed vegetables, baked to perfection for a soft, creamy interior and tender bites.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 2 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil over medium heat, and sauté the onion and garlic until translucent.
- Add the carrot, bell pepper, and zucchini, and cook for about 5-7 minutes until softened.
- Stir in the lentils, vegetable broth, spinach, oregano, cumin, salt, and pepper. Bring to a simmer.
- Transfer the mixture to a baking dish and bake for 30-35 minutes.
- Let it cool slightly before serving.
Notes
Serve warm with cooking juices. Pairs well with crusty bread or fruit-focused desserts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 5g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 20g
- Protein: 13g
- Cholesterol: 0mg