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

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1 Kg Yellow/White Onion 1kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Potts Vegetable Stock Can
• 800G Essential Cuisine Savoury Wild Mushroom Sauce, 800G
• 1.5 Kg Bacheldre Organic Stoneground Strong Wholemeal Flour, 1.5Kg
• - Tata Salt

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 salt and coat 1 cup of cooked lentils in the mixture.
3. 3. Heat 1 tablespoon of olive oil in a skillet over medium heat and lightly brown the coated lentils 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 lentils in the baking dish.
5. 5. In a separate bowl, mix 1 cup of vegetable stock and 1 cup of mushroom sauce. Pour this mixture evenly over the vegetables and lentils.
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.