Hearty lentil casserole

Lentils are a good source of iron and protein. Eat them with rice or bread, to get a complete protein, and add a salad or fruit for dessert. Vitamin C helps with absorption of iron.

Ingredients

1 onion (large, thinly sliced)
4 carrot (medium sized, grated)
3 leek (sliced)
2 cloves garlic (peeled and crushed)
1 ginger (optional, 1 inch, peeled and grated)
1 teaspoon cumin
2 tablespoons olive oil
  parsley
1 sweet potato (peeled and cut into small pieces)
8 ounces lentils (red split lentils, 1/2 lb)
5 cups broth (vegetable broth)

Instructions

Prepare all the vegetables and set aside. In a large pan of hot water bring the lentils to boil and boil on high for 10 minutes. Drain and returned to rinsed pan.

Add the vegetable stock, sweet potato pieces and grated carrots to the pan. Reduce heat and simmer for approximately 40 minutes.

Meanwhile, heat the olive oil in a non-stick frying pan. Saute the onion for approximately 4 minutes. Add the garlic, ginger and cumin and sauté for another minute or so.

Add this mixtures to the lentils about 10 minutes before the lentils are finished cooking through. Garnish with fresh parsley and serve.

Yield
4 servings
Preparation time 20 minutes
Cooking time 50 minutes
Total time
1 hour, 10 minutes

Notes

A tasty vegetarian main.

Source

Fusion cuisine

easy, simmer
vegetables, vegetarian, dinner
American food recipes
Food in U.S.A.