Ingredients with Measurements:
- 1 cup dried green lentils
- 4 cups water
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 lb runner beans, trimmed and cut into 2-inch pieces
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large casserole dish with lid
- Large pot
Step-by-step instructions:
1. Rinse the lentils and place them in a large pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes or until tender. Drain and set aside.
2. Preheat oven to 375°F.
3. In a large casserole dish, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and red bell pepper. Cook for 5 minutes or until vegetables are tender.
4. Add smoked paprika, ground cumin, dried thyme, salt, and black pepper. Cook for 1 minute or until fragrant.
5. Add vegetable broth, diced tomatoes, and cooked lentils. Stir to combine.
6. Add runner beans and stir to combine.
7. Cover the casserole dish with a lid and bake for 45 minutes or until the beans are tender.
8. Remove from the oven and sprinkle with chopped fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 5 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6 servings
Nutritional information:
- Calories: 240
- Fat: 6g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 13g
Substitutions for ingredients:
- Red bell pepper can be substituted with green bell pepper.
- Vegetable broth can be substituted with chicken broth.
Variations:
- Add 1 cup of cooked quinoa to the casserole for added protein.
- Add 1 cup of chopped kale or spinach for added nutrients.
Tips and tricks:
- Soak the lentils overnight to reduce cooking time.
- Use a vegetable peeler to remove the tough outer layer of the runner beans before cutting them into pieces.
- Serve with a dollop of Greek yogurt or sour cream on top.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with crusty bread or a side salad.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the casserole is too dry, add more vegetable broth or water.
Food safety advice:
- Make sure to wash all vegetables before using them in the recipe.
Food history:
- Lentils have been a staple food in the Middle East and Mediterranean for thousands of years.
Flavor profiles:
- Smoky, earthy, and slightly sweet.
Serving suggestions:
- Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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