2 T. oil, plus more for topping
1 onion, chopped
3 medium carrots, chopped
3 stalks celery, chopped
1-1/2 pt. (3 c.) vegetable stock
9 oz. red lentils
1 t. mixed herbs
2-3 drops Tabasco, or more to taste
2 T. tomato puree (1/2 small can)
6 oz. mushrooms, sliced
2 zucchini, diced
Olive oil
3 oz. fresh breadcrumbs (panko, if possible)
3 oz. grated cheese (cheddar, pepper jack, or what have you)
Saute onion in oil until soft.. Add carrots and celery; saute until crisp tender. Add vegetable stock, lentils, herbs, Tabasco, and tomato puree. Simmer for 20 minutes. Add mushrooms and cook a few minutes more. Pour into shallow casserole. (Mixture will be like an extremely thick soup.)
Mix breadcrumbs and grated cheese with enough olive oil to make a thick paste. Spread evenly on top of casserole. Bake at 350 degrees until topping is golden and crisp.
Adaptations: Other vegetables, such as golden beets, will also work. This is a good "clean out the fridge" dish.
Adapted from Keeping It Simple, shared by Jennie Solomons Schillig.
This is a hearty, healthy way to use lentils, which I always have on hand but don't cook very often. Extra Tabasco would add more punch, or perhaps a drizzle of sriracha sauce before serving.
ReplyDeleteI was going to suggest mixing the breadcrumbs with olive oil before adding the cheese . . . but now I see I was supposed to do that! Oops! (If it's not in the list of ingredients, it doesn't happen for me. Editing that now).
Also, panko breadcrumbs would be nice for extra crunch.