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

• 500G Sabarot Lentils Mix, 500G
• 1 stick Organic Celery Stick
• 100G Terre Exotique Mustard With Roasted Spices, 100G
• - Oregano 100g
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Ktc Vegetable Oil
• 180G La Favorita Tomato Sauce With Capers, 180G
• - Golden Swan White Vinegar

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!