Herby Vegetable and Lentil Casserole

Nutrition per serving

Calories406 kcal
Protein17.7 g
Carbs51.8 g
Fats16.1 g
Saturated Fat2.4 g
Monounsaturated Fat10.2 g
Polyunsaturated Fat2.8 g
Sugars12.3 g
Fiber15.1 g
Sodium982 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.

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.

2. Add the lentils to the pan along with the mustard, 100ml 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.