Lentil Stew Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Medium Egg Plant about 1 1/4 cup cubed2 tablespoons olive oil1 large onion peeled and choppen2 cloves garlic, peeled and choppen2 stalkscelery, chopped2 medium parsnips, peeled and cut into 1 inch strips1 cup and 2 tablespoons whole green or brown lentils3 ¾ cups hot vegetable stock 2 bay leaves1 sprig parsley1 teaspoon dried savory or oregano1 teaspoon herbs de Province2 tablespoons tomato pasteSalt and freshly ground black pepper
Preheat the oven to 375F
Sauté the eggplant in 1 tablespoon of the olive oil until it is soft set aside
Heat the remaining tablespoon of oil in a large ovenproof casserole and sauté the onion until soft.
Add the garlic and cook 5 minutes. Stir in the carrots, celery, parsnips and the lentils.
Pour in the hot stock. Bring to a boil and simmer for 10 minutes.
Add the bay leaves, parsley, oregano, herbs de Province and the cooked eggplant.
Add the tomato paste and salt and pepper to taste.
Cover tightly with foil and bake, stirring occasionally for 35-45 minutes.
Check to see if all the vegetables are tender and if the stock has been completely absorbed. If the vegetables aren’t cooked and all the stock has been absorbed, add a little more hot stock, cover with aluminum foil again and cook for another 15 minutes or until the lentils and vegetables are tender and liquid has been absorbed.
Makes 6 servings
NOTES:
I you prefer soup just add additional stock at the end of cooking until the desired consistency is achieved.
If you would like this to be a meat dish add sliced cooked sausages or smoked ham.
This dish also makes a good vegetarian shepherd’s pie. Just top with mashed potatoes and brown it under a grill or broiler for a few minutes.
This dish does not freeze well. The vegetables breakup and fall apart unless it’s completely defrosted before re-heating.
Number of Servings: 6
Recipe submitted by SparkPeople user OTTER1.
Sauté the eggplant in 1 tablespoon of the olive oil until it is soft set aside
Heat the remaining tablespoon of oil in a large ovenproof casserole and sauté the onion until soft.
Add the garlic and cook 5 minutes. Stir in the carrots, celery, parsnips and the lentils.
Pour in the hot stock. Bring to a boil and simmer for 10 minutes.
Add the bay leaves, parsley, oregano, herbs de Province and the cooked eggplant.
Add the tomato paste and salt and pepper to taste.
Cover tightly with foil and bake, stirring occasionally for 35-45 minutes.
Check to see if all the vegetables are tender and if the stock has been completely absorbed. If the vegetables aren’t cooked and all the stock has been absorbed, add a little more hot stock, cover with aluminum foil again and cook for another 15 minutes or until the lentils and vegetables are tender and liquid has been absorbed.
Makes 6 servings
NOTES:
I you prefer soup just add additional stock at the end of cooking until the desired consistency is achieved.
If you would like this to be a meat dish add sliced cooked sausages or smoked ham.
This dish also makes a good vegetarian shepherd’s pie. Just top with mashed potatoes and brown it under a grill or broiler for a few minutes.
This dish does not freeze well. The vegetables breakup and fall apart unless it’s completely defrosted before re-heating.
Number of Servings: 6
Recipe submitted by SparkPeople user OTTER1.
Nutritional Info Amount Per Serving
- Calories: 173.6
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 677.4 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 8.3 g
- Protein: 5.3 g
Member Reviews