Vegan Layered Lentil Casserole Recipes

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LENTIL CASSEROLE



Lentil Casserole image

a comforting casserole of lentils, kidney beans and tomatoes with cheese

Provided by Courtney

Categories     Main Course

Time 35m

Number Of Ingredients 10

2 Tablespoons olive oil
1 rib celery (finely diced)
onion (finely diced)
1 28 oz can diced tomatoes
1 19 oz can lentils ((drained))
1 19 oz can kidney beans ((drained))
1 clove garlic (crushed)
2 Tablespoons chopped fresh rosemary
salt and pepper to taste
1 1⁄2 cups shredded cheddar cheese ((or your favourite vegan melting cheese))

Steps:

  • Heat a large pot over medium heat and add the olive oil.
  • When the oil is hot, add the diced celery and onions to the pot and sautee for 2-3 minutes.
  • Add the drained beans, lentils and diced tomatoes to the pot along with the rosemary and garlic.
  • Season with salt and pepper to taste.
  • Bring the pot to a boil, then once it is boiling reduce the temperature to low to gently simmer for 20 minutes.
  • Set your oven to broil on high.
  • Pour the lentil and bean mixture into a skillet or small casserole dish and cover with the shredded cheese.
  • Broil the dish for 2-4 minutes or until the cheese melts and begins to crisp.

Nutrition Facts : Calories 523 kcal, Carbohydrate 80 g, Protein 34 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 65 mg, Fiber 36 g, Sugar 5 g, ServingSize 1 serving

LENTIL CURRY CASSEROLE



Lentil Curry Casserole image

Make this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy Indian lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth, served over rice! So easy, so delicious. Gluten-free, too.

Provided by Vegan Richa

Categories     Main Course

Time 1h25m

Number Of Ingredients 18

2 tsp oil
3 cloves garlic (minced)
¼ cup onion (finely chopped)
1 hot green chili (finely chopped)
½ tsp ground cumin
½ tsp ground coriander
½ tsp turmeric
½ - 1 tsp garam masala or curry powder
1 bay leaf
⅛ tsp black pepper
1 good pinch of cinnamon
¾ cup of lentils (brown or green )
14 oz can tomatoes
14 oz can coconut milk
2 ½ cups broth (divided)
¾ tsp salt (divided)
2 Tbsp almond butter or cashew butter (or use sun butter to make it nut-free - warmed)
Lemon juice and cilantro (for garnish)

Steps:

  • Add oil to a casserole dish. Add in garlic, onion, green chili, spices and ¼ tsp salt - mix well. Preheat the oven to 400℉ (205C)
  • Once heated, place the casserole dish in the oven for 5-8 minutes or until onions start to turn golden
  • Remove dish from the oven and add in the lentils, tomatoes, coconut milk, remaining salt and 2 cups of broth, mix well. (reserve 2 tbsp coconut milk for garnish if you wish)
  • Place the dish back in the oven and cook for 1 hour or 1 hour and 10 mins or until lentils are cooked to preference (taste using a spoonful to see if they're done)
  • Once done, remove the dish from the oven, and while the mixture is still hot, first mix almond butter with warmed 1/2 cup of broth, add this mixture in, and stir until combined
  • Adjust flavor and spice as needed. Add in some lemon juice and cilantro for garnish, as desired
  • Serve with some fresh rice, flatbread, naan bread, or pita bread

Nutrition Facts : Calories 274 kcal, Carbohydrate 20 g, Protein 9 g, Fat 19 g, SaturatedFat 11 g, Sodium 333 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving

LENTIL CASSEROLE



Lentil Casserole image

Easy and healthy casserole!

Provided by Shane

Categories     Main Dish Recipes     Casserole Recipes

Time 1h55m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package dry lentils
2 cups water
1 (29 ounce) can crushed tomatoes
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped fresh mushrooms
1 cup chopped onion
½ cup chopped celery
2 teaspoons dried parsley
2 cloves garlic, minced
1 cup shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
  • Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 277.4 calories, Carbohydrate 46.4 g, Cholesterol 3 mg, Fat 2 g, Fiber 20.4 g, Protein 20.5 g, SaturatedFat 0.8 g, Sodium 245 mg, Sugar 3.5 g

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