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.