Herby Vegetable and Lentil Casserole
Nutrition per serving
| Calories | 483 kcal |
| Protein | 23.7 g |
| Carbs | 65.1 g |
| Fats | 16.4 g |
| Saturated Fat | 2.5 g |
| Monounsaturated Fat | 10.2 g |
| Polyunsaturated Fat | 2.9 g |
| Sugars | 13.5 g |
| Fiber | 20.3 g |
| Sodium | 983 mg |
Ingredients
| Onion | |
| Garlic | |
| Carrot | |
| Tomatoes, Vine Ripened (on the Vine) | |
| Dijon Mustard (Whole Grain) | |
| Vegetable Stock Cube | |
| Dried Thyme | |
| Kale | |
| Parsley | |
| Margarine (80% fat with salt) | |
| Olive Oil | |
| Olive Oil | |
| Canned Lentils |
Preparations
1. Peel/finely chop the onion and garlic.
1. Peel/finely chop the onion and garlic.
2. Peel/slice the carrot into batons, then slice each baton into flat squares.
3. Halve the tomato and remove the seeds from the middle, then roughly chop.
4. Drain/rinse the lentils.
5. Chop a little parsley.
Cooking Instructions
1. In a medium pan, heat ½ a tbsp of olive oil over medium heat. Add the onions and carrots and cook for about 3-5 minutes until softened. Stir in the garlic and continue to cook for a minute.
1. In a medium pan, heat ½ a tbsp of olive oil over medium heat. Add the onions and carrots and cook for about 3-5 minutes until softened. Stir in the garlic and continue to cook for a minute.
2. Add the lentils to the pan along with the mustard, 110ml of water and the stock pot. Stir everything together before adding the thyme and tomatoes. Lower heat medium-low and cook for 10 minutes. Season with a pinch of salt and pepper to taste.
3. Meanwhile, in a pot, heat a tsp of olive oil over medium-low heat. Add the kale with a pinch of salt and pepper. Cover and cook for about 3 minutes until softened. Remove from heat and stir in a teaspoon of margarine.
4. Serve the casserole in a bowl with the chopped parsley sprinkled over the top.