Vegie and Lentil Casserole

Winter Warmer Recipe

Found  this wonderful recipe the other day. It is great for a hot family dinner, on a freezing Winter night… Vegie and Lentil Casserole…


Preparation 15 to 30 minutes (serves 4)



4 x teaspoons olive oil1x red onion, finely chopped
2x garlic cloves, crushed
1/2x red chilli, seeded, membrane removed and diced
1x teaspoon sea salt
1x cup corn
1/4x broccoli, roughly chopped
2x teaspoons ground coriander
1/4x teaspoon asafetida  powder (strong organic-garlic, Indian spice)
1/4x teaspoon ground pepper
4x teaspoons vegetable stock-powered form
4x tomatoes, chopped
4x teaspoons tomato paste
1x can brown lentils, rinsed and drained
1x carrot, diced
2x potatoes, diced
1x tablespoon lemon juce
1x teaspoon sugar
2 1/2x tablespoon chopped half-leaf (Italian) parsley
5x spinach leaves, shredded

1. Heat the oil in a large, saucepan over medium-high heat. Add the onion, garlic and pepper and cook for about 5 minutes, stirring often, until onions softens.

2. Add the salt, coriander, asafetida powder, ground pepper and the stock powder and cook, stirring for 1 minute.

3. Add the tomatoes, tomato paste, lentils, carrot, potatoes, corn, broccoli, lemon juice, xylitol and enough water just to cover the vegetables, Bring to a boil, and then reduce the heat to medium-low and simmer, covered for 25-30 minutes. Remove from the heat and stir in the parsley and spinach leaves. Serve with steamed rice or grilled ciabatta bread


Mmmmm….Happy eating!

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