Multi Bean and Vegetable Baked Casserole
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 20 min.
Ready in
Healthy, because
Even smarter
This casserole is packed with powerful vegetable protein thanks to the fava beans and lentils.
Make this vegetarian main dish even more satisfying by pairing with a side of fiber-rich brown rice.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 red pepper (chopped)
- 1 yellow pepper (chopped)
- 1 cup Red lentils
- 2 cups canned Tomatoes
- 2 cups canned black eyed bean (drained)
- 4 cups vegetable stock
- 1 ½ cups Fava bean (shelled)
- 1 ½ cups Asparagus (spears)
- 2 cups baby Spinach (washed)
- Basil
- salt
- freshly ground Black pepper
Product recommendation
Make a little extra stock in case you need to top it up if the stew starts to run dry.
Preparation steps
1.
Heat the oil in a casserole dish set over a medium heat until hot. Add the onion, garlic, peppers, and a pinch of salt.
2.
Sweat for 5 minutes, stirring occasionally. Add the lentils, chopped tomatoes, beans, and stock, stirring well.
3.
Cover with a lid and cook at a gentle simmer for 50 - 60 minutes until the lentils are tender.
4.
Add the fava beans, asparagus, and baby spinach, stirring well. Cover with a lid and cook for a further 5 minutes.
5.
Season to taste with salt and pepper. Ladle into bowls and serve with a garnish of basil leaves.
