Vegetable And Lentil Bake Recipe

About this recipe

A hearty and diabetic-friendly vegetable casserole featuring lentils, carrots, and a creamy sauce, perfect for a satisfying dinner.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 500 g Carrot
• 100 g Sambar Onion Peeled
• 250 g Zucchini Green
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 1 pack (1 kg) Naga Whole Wheat Atta
• 100 g Dg1 Garlic Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a bowl, season 1/3 cup of whole wheat flour with 1/2 teaspoon of garlic powder and coat 1 cup of cooked kabuli chana in the mixture.
3. 3. Heat 1 tablespoon of olive oil in a skillet over medium heat and lightly brown the coated kabuli chana for 2-3 minutes. Transfer them to a baking dish.
4. 4. Layer 6 sliced carrots, 1 diced onion, and 4 diced zucchini over the kabuli chana in the baking dish.
5. 5. In a separate bowl, mix 1 can of low-sodium cream of celery soup and 1 can of low-sodium cream of mushroom soup. Pour this mixture evenly over the vegetables and kabuli chana.
6. 6. Cover the baking dish with foil and bake for 45 minutes, or until the vegetables are tender and the casserole is bubbling.
7. 7. Remove from the oven, let it cool slightly, and serve warm.