Total time · 60 min

Lentil and Root Vegetable Casserole

Name: Lentil and Root Vegetable Casserole
Prep time: 13 min
Cook time: 47 min
Total time: 60 min
Yield: 4 servings
Ingredients: 300 g Green lentils; 2 piece Parsnips; 2 piece Carrots; 400 g Tomatoes (crushed, canned); 100 g Cheddar (Quebec, grated); 1 piece Onion; 2 cloves Garlic; 2 cup Vegetable broth; 2 tbsp Olive oil; 1 tsp Thyme (dried); to taste Salt; to taste Pepper

A Quebec-style lentil and root vegetable casserole that highlights Green lentils and Parsnips.

Prep: 13 min
Cook: 47 min
Servings: 4

Indicative estimates

Energy per serving: ~91 kcal per serving partial estimate
Ingredient value: ~$9.30 partial estimate; 9 of 12 ingredients estimated

Ingredients

300 g Green lentils
2 piece Parsnips
2 piece Carrots
400 g Tomatoes (crushed, canned)
100 g Cheddar (Quebec, grated)
1 piece Onion
2 cloves Garlic
2 cup Vegetable broth
2 tbsp Olive oil
1 tsp Thyme (dried)
to taste Salt
to taste Pepper

Directions

8 min
Sauté the sliced onion and the diced parsnips and carrots along with the chopped garlic in the olive oil.
28 min
Add the rinsed lentils, crushed tomatoes, vegetable broth and thyme, then simmer until the lentils are tender.
6 min
Pour the mixture into an ovenproof dish and top with the grated cheddar.
12 min
Bake at 400 °F (400 °F (200 °C)) until the cheese is melted and golden.
6 min
Let the casserole rest and serve.