Savory Mushroom Lentil Bake Recipe

About this recipe

A hearty vegetarian dinner featuring tender lentils and a creamy mushroom sauce, baked to perfection for a comforting meal.

Ingredients

• 700G Navarrico Lentejas - Brown Lentils, 700G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 400G Natco Rich & Creamy Coconut Milk, 400G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Rinse 1 cup of lentils thoroughly and cook them in boiling water until tender, about 20 minutes. Drain and set aside.
3. 3. In a mixing bowl, combine 1 cup of coconut milk and 1 cup of vegetable broth. Stir until smooth.
4. 4. Dice 1 onion and sauté it in 1 tablespoon of olive oil over medium heat until translucent, about 5 minutes.
5. 5. In a casserole dish, layer the cooked lentils and sautéed onions. Pour the coconut milk and broth mixture evenly over the top.
6. 6. Cover the casserole dish with a lid or aluminum foil and bake for 30 minutes.
7. 7. Remove the cover and bake for an additional 10 minutes to allow the top to brown slightly.
8. 8. Serve hot with a side of rice or crusty bread for a complete meal.