Baked Lentil And Vegetable Casserole Recipe

About this recipe

This hearty, gluten-free casserole features protein-packed lentils, fresh vegetables, and a cheesy topping. Perfect for a satisfying dinner that’s both nutritious and delicious.

Ingredients

• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 200 g Supreme Harvest Mustard Big
• 75 Nos Oregano Sachet
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 250 g Vistevia Sugar Free Tomato Sauce
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Rinse 2 cups of lentils and cook them in a pot of boiling water for about 30 minutes, or until tender. Drain and set aside.
3. 3. Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add 2 cups of diced carrots and 3 stalks of chopped celery. Sauté for 5-7 minutes until softened.
4. 4. In a large mixing bowl, combine the cooked lentils, sautéed vegetables, 1 cup of tomato sauce, 1 teaspoon of mustard, 1 teaspoon of oregano, and 1 teaspoon of vinegar. Mix well.
5. 5. Transfer the mixture to a 9x13-inch baking dish and spread it evenly.
6. 6. Bake in the preheated oven for 25 minutes. Remove the dish, sprinkle 1 cup of shredded mozzarella cheese on top, and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
7. 7. Let the casserole cool for a few minutes before serving. Enjoy your gluten-free dinner!