Sprouted Lentil Penne Casserole with Bobby’s All Purpose Seasoning

I’m all about good comfort food… and sitting down to a hot homemade meal with my family made with pure clean ingredients is something I look forward to all day.

While the weather still begs for savoury warm meals, because it cooled down quite a bit and it’s actually real spring, I’m happy to heat up the kitchen for that extra warmth and comfort.

 

Today, I’m excited to share this recipe for a Sprouted Lentil Penne Casserole made with Bobby’s All Purpose Seasoning ~ this spice mix really does Make it Good!

Sprouted Lentil Penne Casserole
with Bobby’s All Purpose Seasoning

Ingredients:

1 package of gluten-free penne
1/2 cup uncooked sprouted lentils OR 1 cup sprouted lentils, rinsed and drained
1 can diced tomatoes, organic in BPA-free can
2 medium onions, diced
2 carrots, peeled and diced
1 stalk of celery, diced
large handful of organic baby spinach
2 cups broccoli
1-2 tablespoons Bobby’s All Purpose Seasoning
pinch of fine sea salt and pepper to taste
grape seed oil for cooking

Topping:

1/2 cup chopped green onions for topping
1/2 cup vegan cheddar cheese for topping (optional)
fresh basil for plating

Directions:

If using dried sprouted lentils, cook those first as per directions on the package. Dried lentils are best as they are most economical and quality food, but they take longer to soak and cook. Great to cook one day ahead or even cook and freeze for a quick add-in to any dish.

Cook pasta as per directions on the package in sea salted water, about 1 tablespoon for a large pot. While the pasta is cooking….

Preheat oven to 350 degrees F.

In a large skillet, saute onions until golden, add the celery and carrots and cook for about 5 minutes. Add in all the other ingredients, including the lentils, and mix to combine well and simmer for another 10 minutes until all the vegetables are soft but not overcooked.

Season with Bobby’s All Purpose Seasoning, use more if needed. This really makes the dish!

In a large oven-proof casserole dish, drizzle with grape seed oil and spread out pasta evenly on bottom. Then, layer the lentil/ veggie mixture on top and spread out evenly. Sprinkle with vegan cheddar cheese, if using, and place in the oven for about 10 minutes. All ingredients are fully cooked so it just needs a bit of time for the cheese to melt.

Before serving, top with fresh green onions and basil. Enjoy!

 

Bobby’s All Purpose Seasoning is a real life saver! For once I was really happy not to search my spice rack to find a blend of spices that would bring this dish to life!

What’s even more exciting is that there’s turmeric which is probably the healthiest superfood on earth (and it just so happens my husband hates it – the turmeric that is ~ but you know what, he didn’t mind it at all in this seasoning. Not one bit, in fact he was impressed with the flavour burst! Which I agree, is really amazing. So, I’m thrilled that now this seasoning is out and about the kitchen counter all the time and we’re putting it into all sorts of everyday dishes.

Bobby’s really Makes it Good! ;)

 

Want to know more? Visit Bobby’s All Purpose Seasoning for more information about the product and to order a jar or two. It is completely all-natural, very low sodium and has no MSG!!! BOBBY’S is an unique blend of herbs and spices that guarantee to awaken your taste buds with an explosion of flavor in every bite!

This product is available in select Whole Foods and online. If you can’t find it in your grocery store ask the manager for it! Make it Good! This is a sponsored post. All opinions are 100% my own.