Lentil and Vegetable Casserole

Preparation

1. 1
   Step 1

   Peel the 6 potatoes and pre-boil them for 10-15 minutes.

   Timer · 15 min
2. 2
   Step 2

   Cook the 120 g of red lentils in vegetable broth for about 10 minutes.

   Timer · 10 min
3. 3
   Step 3

   In the meantime, chop the 2 carrots, 4 mushrooms, 1 zucchini, and the celery.

4. 4
   Step 4

   Briefly sauté the chopped vegetables in a pan.

5. 5
   Step 5

   Deglaze with a little water and let the vegetables simmer for 10 minutes.

   Timer · 10 min
6. 6
   Step 6

   Let the pre-boiled potatoes cool, peel them, and slice them.

7. 7
   Step 7

   Preheat the oven to 180 °C (top/bottom heat).

8. 8
   Step 8

   Finely chop the 1 onion and 1 garlic clove and sauté until translucent.

9. 9
   Step 9

   Add the 1 can of tomato sauce to the onions and garlic.

10. 10
    Step 10

    Season the tomato sauce with 1 tsp marjoram, 1 tsp lovage, 1 tsp oregano, salt, and pepper.

11. 11
    Step 11

    Layer the potato slices, lentils, 150 g feta, and the sautéed vegetables in a casserole dish.

12. 12
    Step 12

    Pour the sauce over the casserole and sprinkle with 100 g Gouda.

13. 13
    Step 13

    Bake the casserole on the middle rack of the oven for 30 minutes.

    Timer · 30 min