I am often asked by my friends – so what do you eat? Well, this is one of the recipe examples that gets made at our house lately… I’ve made this so many times actually and mentioned it already here, that it’s about time I shared the recipe with you. It’s my go to dish for something easy, soulful, warm, filling, quick and vegan. If you’re thinking of having a vegetarian night still filled with protein – well give this a try ;)
Lentils are rich in protein with over 25% of lentils nutritional value being protein. This makes lentils the most popular and inexpensive source for protein, especially for those, who want to enjoy a nice dinner on a smaller budget and of course for vegetarians and vegans. Apart from proteins, lentils have essential amino acids, dietary fiber, folate, other vitamins and minerals and fibre. (read more on their nutritional value chart here).
1 cup of dry red lentils (sliced are best)
1 medium onion
3 medium carrots
1/4 of celery root
1 pack of frozen spinach (or 1 cup of frozen sweet peas)
1 tsp turmeric powder
salt and pepper to taste
olive oil for cooking
Directions: Cook the lentils as per instructions (make sure there’s not a lot of liquid in them near the end). In a large sauce pan, dice and sautee the onion and set aside. Defrost and cook the spinach or sweet peas separately and drain. Shred the carrots and celery root in a food slicer (or grater will work fine). Add the shredded carrots and the celery root to the onions and cook for about 5 minutes. Add the cooked lentils to this and mix to combine all the ingredients well. (add a little bit of water if the mixture starts sticking to the pan too much). Season to taste with salt & pepper and turmeric. In an oven safe dish, layer the lentils mix with well drained spinach (or sweet peas). Bake at 350 F for 20-30 minutes.
Serve with a light salad and rice. Enjoy!
The timing of this post couldn’t be more perfect. Just yesterday I was on the phone with a friend of mine who declared that she and her husband along with their daughter are going vegetarian for the whole week. So this Lentil Casserole immediately popped into my mind (good thing I have a stash of food shots just waiting to be enjoyed by anyone with devouring tastebuds)! So this one’s for you Eva!
As a side note to the recipe, this goes well with the turmeric spice but if you don’t like that flavour (you could add just a bit, and you can’t tell it’s even there) Or you could go a different route and use spices like dried oregano or basil and that will work just as well.
What are you eating lately?
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