Baked Lentil Casserole

This Baked Lentil Casserole is a hearty and nutritious dish, perfect for a cozy dinner. Packed with protein and fiber, it offers a satisfying meal without sacrificing flavor.

Ingredients

• Green or brown lentils - 150 grams
• Vegetable broth - 500 ml
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Tomato paste - 2 tablespoons
• Diced tomatoes (canned) - 200 grams
• Bell pepper - 1 medium, diced
• Olive oil - 1 tablespoon
• Dried oregano - 1 teaspoon
• Dried thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Shredded cheese (optional) - 50 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the lentils under cold water and set aside.
3. In a medium pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.
4. Add the minced garlic, dried oregano, thyme, salt, and black pepper to the pot. Stir and cook for another minute.
5. Stir in the rinsed lentils, vegetable broth, tomato paste, and diced tomatoes. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the lentils are tender.
6. Transfer the lentil mixture to a small baking dish. If desired, sprinkle shredded cheese on top.
7. Bake in the preheated oven for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals, supporting overall health and well-being.

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