Savory Lentil And Mushroom Casserole Recipe

About this recipe

A hearty baked dish combining lentils, mushrooms, and vegetables with a creamy oat milk sauce for a comforting lunch.

Ingredients

• - Trs Brown Lentils
• 1 Kg Carrots - 1kg
• 1 L Olive Oil – Organic
• - Ducros Dried Thyme
• 50G Pepper Black Ground BWFO
• 250G Mushroom Button 250G
• - Celery
• NaN Overherd Oat Milk Powder
• 100 G Natco Paprika Powder
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Preheat your oven to 180°C and grease a casserole dish lightly with olive oil.
2. 2. Rinse the brown lentils thoroughly and boil them in water for 15 minutes until tender.
3. 3. While lentils cook, finely chop the mushrooms, carrots, and celery into small pieces.
4. 4. Heat olive oil in a pan, add mushrooms, carrots, and celery, and sauté for 5 minutes until softened.
5. 5. Sprinkle thyme, paprika, salt, and black pepper over the cooked vegetables and stir for uniform seasoning.
6. 6. In a small bowl, mix oat milk with cornstarch until smooth to create a creamy sauce.
7. 7. Combine the cooked lentils and sautéed vegetables in the casserole dish, mixing evenly.
8. 8. Pour the oat milk sauce over the lentil mixture and spread it evenly across the top.
9. 9. Bake the casserole in the preheated oven for 20 minutes until the top is lightly golden and bubbly.
10. 10. Let the casserole cool for 5 minutes before serving to enhance the flavors.