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Multi Bean and Vegetable Baked Casserole
(1 vote)
Difficulty:
easy
Preparation:
10 min.
Preparation
ready in 1 hr 20 mins
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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
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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
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.
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