Lentil casserole

Here's a hearty lentil casserole recipe that's both nutritious and delicious:

Lentil Casserole

Ingredients:

• 1 cup dry lentils (green or brown), rinsed and drained
• 4 cups vegetable broth or water
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced (any color)
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon cumin (optional)
• Salt and pepper to taste
• 1 cup frozen peas (optional)
• 1 cup breadcrumbs (for topping)
• 1 cup shredded cheese (optional, for topping)
• Olive oil

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Cook the lentils: In a pot, combine the lentils and vegetable broth or water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain any excess liquid if necessary.

3. Sauté the vegetables: In a large skillet, heat a bit of olive oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper. Cook until the vegetables are softened, about 5-7 minutes.

4. Combine the mixture: In a large bowl, combine the cooked lentils, sautéed vegetables, diced tomatoes (with juices), thyme, oregano, cumin (if using), salt, and pepper. Stir in the frozen peas if using.

5. Prepare the baking dish: Grease a 9x13-inch baking dish and pour the lentil mixture into it. Spread it evenly.

6. Top the casserole: If desired, sprinkle breadcrumbs and shredded cheese on top.

7. Bake: Bake for about 30-35 minutes, or until the top is golden and the casserole is heated through.

8. Serve: Let it cool for a few minutes before serving.

This lentil casserole is a great vegetarian option and is perfect for meal prep! Enjoy!