Vegetable and lentil casserole

This vegetable and lentil casserole is vegetarian and vegan friendly, containing a good amount of protein to promote fullness and reduce cravings. Pairs well with some steamed greens or a side salad.

Serves: 4
Ingredients: 14
Serving size: 512 g
Total calories: 216
Protein: 12.41 g
Fat: 4.62 g
Carbohydrates: 40.04 g
Fibre: 6.8 g

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 onion, finely chopped
  • 400 g can diced tomatoes
  • 1 red capsicum, diced
  • 400 g can lentils, drained
  • 1 cup green beans, ends trimmed
  • 1 cup cauliflower, chopped
  • 1 cup carrots, chopped
  • 2 cups stock (chicken/vegetable) or water
  • 1 cup parsley, chopped
  • ¼ cup dill, chopped
  • ½ tsp paprika
  • ½ tsp turmeric

Method

  1. Heat the oil in a saucepan. Toss in onions, garlic and cook until golden brown.
  2. Add spices, stir.
  3. Pour in tomatoes, lentils and stock, cooking for a further 10 minutes.
  4. Add vegetables, cook until tender.
  5. Just before serving add the chopped fresh herbs.
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