Diabetic-Friendly Vegetarian Minestrone Bake Recipe

About this recipe

A hearty and wholesome vegetarian minestrone bake, perfect for a diabetic-friendly dinner. Packed with fresh vegetables, lentils, and whole-grain pasta, this dish is both nutritious and satisfying.

Ingredients

• - Thyme Bunched Herb
• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• ( Daylesford Organic Green Pointed Cabbage
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 100 G Jumbo Garlic 100g
• 700G Navarrico Lentejas - Brown Lentils, 700G
• - Sunita Lemon Juice Organic
• - Cathedral City Mature Cheddar Cheese
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Forest Whole Foods Organic White Quinoa
• 395G D'Aucy Chopped Spinach
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion, 2 diced celery stalks, and 3 diced carrots. Sauté for 5-7 minutes until softened.
3. 3. Stir in 2 minced garlic cloves, 1/2 teaspoon of thyme, and cook for another minute until fragrant.
4. 4. Add 1 cup of rinsed lentils, 1/2 head of shredded green cabbage, and 4 cups of torn spinach leaves to the pot. Stir well to combine.
5. 5. Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
6. 6. Stir in 1/2 cup of quinoa and cook for an additional 12-15 minutes until the quinoa is cooked through.
7. 7. Add 4 tablespoons of lemon juice and 1/2 cup of chopped parsley. Season with salt to taste.
8. 8. Transfer the mixture to a large baking dish. Sprinkle 1 cup of shredded cheddar cheese evenly over the top.
9. 9. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
10. 10. Serve hot, garnished with additional parsley if desired.