Savory Sweet Potato and Vegetable Casserole with Lentils

This Savory Sweet Potato and Vegetable Casserole with Lentils is a hearty and wholesome dish that combines the natural sweetness of sweet potatoes with savory vegetables and protein-packed lentils. It's perfect for a comforting dinner while being nutritious and satisfying.

Ingredients

• Sweet potatoes - 300 grams, peeled and diced
• Carrots - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Zucchini - 100 grams, diced
• Cooked green lentils - 150 grams
• Onion - 50 grams, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 200 milliliters
• Ground cumin - 1 teaspoon
• Dried thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
3. Add the minced garlic, diced carrots, and red bell pepper to the skillet. Sauté for another 5 minutes until the vegetables start to soften.
4. Stir in the diced sweet potatoes, zucchini, cooked lentils, vegetable broth, ground cumin, dried thyme, salt, and black pepper. Mix well and bring to a simmer.
5. Cover the skillet and allow to cook for 10-15 minutes until the sweet potatoes are tender.
6. Transfer the mixture to a greased baking dish and spread it evenly.
7. Bake in the preheated oven for 20 minutes until the top is slightly golden.
8. Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley.

Nutrition

• Calories: 360
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 7 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in fiber, which aids digestion.
• Rich in vitamins A and C from sweet potatoes and vegetables.

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