Lentil and Vegetable Casserole
by Tavolino
A hearty, vegetarian casserole with a nutritious combination of lentils, potatoes, and colorful vegetables, topped with feta and Gouda cheese.
Ingredients
- Potatoes 6 pieces
- red lentils 120 g
- carrots 2 pieces
- mushrooms 4 pieces
- zucchini 1 piece
- celery 1 stalk
- onion 1 piece
- garlic clove 1 piece
- tomato sauce 1 can
- feta 150 g
- Gouda 100 g
- salt 1 pinch
- pepper 1 pinch
- marjoram 1 tsp
- lovage 1 tsp
- oregano 1 tsp
Preparation
- 1
Peel the 6 potatoes and pre-boil them for 10-15 minutes.
- 2
Cook the 120 g of red lentils in vegetable broth for about 10 minutes.
- 3
In the meantime, chop the 2 carrots, 4 mushrooms, 1 zucchini, and the celery.
- 4
Briefly sauté the chopped vegetables in a pan.
- 5
Deglaze with a little water and let the vegetables simmer for 10 minutes.
- 6
Let the pre-boiled potatoes cool, peel them, and slice them.
- 7
Preheat the oven to 180 °C (top/bottom heat).
- 8
Finely chop the 1 onion and 1 garlic clove and sauté until translucent.
- 9
Add the 1 can of tomato sauce to the onions and garlic.
- 10
Season the tomato sauce with 1 tsp marjoram, 1 tsp lovage, 1 tsp oregano, salt, and pepper.
- 11
Layer the potato slices, lentils, 150 g feta, and the sautéed vegetables in a casserole dish.
- 12
Pour the sauce over the casserole and sprinkle with 100 g Gouda.
- 13
Bake the casserole on the middle rack of the oven for 30 minutes.