Lentil casserole
Ingredients:
| 4 cups | Cooked (or 1 1/2 cups uncooked) brown lentils |
| 1 | Onion, chopped |
| 1 | Carrot, shredded |
| 1/2 cup | Green pepper, chopped |
| 1 cup | Corn |
| 2 tbsp | Canola oil |
| 1 to 2 tbsp | Tamari |
| 1 | Clove garlic, minced |
| To taste | Pepper to taste |
| 6 to 8 | Potatoes |
| 1 cup | Spinach or kale, chopped |
| 1 cup | Cheese, grated (mozarella or brick) |
Instructions:
- Cook the lentils and set aside
- Cook the potatoes and then mash them with some butter and milk. Add the spinach.
- Heat oil in saucepan and sauté the onions for 5 minutes over medium heat.
- Add the rest of the vegetables (except the potatoes and spinach mixture) and the garlic. Cover and let cook for 10 minutes.
- Add the lentils, the tamari and the pepper to the vegetable mixture.
- Spread the lentil and vegetable mixture in an ovenproof dish.
- Cover this mixture with the mashed potato mixture. Spread the cheese on top.
- Cook for 20 minutes at 350.
- Serve with a salad.
How to cook the lentils:
- Rinse the lentils and then soak them in water for 20 minutes, then drain.
- Boil 4 cups of water and add lentils, reducing the heat to low.
- Cook for 30 to 40 minutes. For more firm lentils (e.g. For a salad) bring only 8 cups of water to a boil and add 2 tbsp. of salt. Cook for 30 – 40 minutes then drain and rinse under cold water until the water runs clear.
