Casserole With Basil
ribbontea
The longer you leave the casserole uncovered, the crispier the top will become.
People: 1
55 min

Ingredients

10 leaf
Basil
0.5
Bell Pepper
110 ml
Canned Tomatoes
1
Carrot
3 tbsp
Flax Seeds
50 grams
Lentils
2 tbsp
Olive Oil
0.5
Onion
2 tsp
Oregano
1
Pickles
60 grams
Potatoes
0.5 tbsp
Smoked Paprika
70 grams
Vegan Cheese

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Prep

  1. Peel and cut your potatoes. All ingredients should have a similar size and shape.
  2. Finely chop your basil, bell pepper, carrot and onion.
  3. Grate or slice your vegan cheese.

Heating Steps

  1. Boil lentils according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Heat olive oil in a pan and add carrot and onion, oregano and smoked paprika and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Potatoes to your pan and fry for 10 minutes.Finally, add Bell Pepper and fry for 5 extra minutes.
  4. Preheat your oven to 200°C (400°F).
  5. Turn off the heat, and add canned tomatoes to your pan and mix.
  6. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add the cooked lentils to your pan and mix evenly.
  2. Spread your ingredients evenly into a casserole dish.
  3. Add vegan cheese on top. For the best result, add breadcrumbs on top of the cheese.
  4. Cover your casserole dish with aluminum foil and bake in the oven at 200°C (400°F) for 30 minutes or until top is golden brown. Uncover for the last 10 minutes.
  5. Add Basil, Flax Seeds and Pickles on top.