Everyday cooking
Veggie Lentil Casserole
Looking for the perfect family meal? Our change casserole will please everyone! Yummy mashed potatoes topping made with Violife Grated and VIOBLOCK.
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Cooking time1 hour 30 minutes
Prep time30 minutes
DifficultyEasy
Servings4 portions
- 1 large onion diced
- 2 garlic cloves diced
- 200 g brown lentils
- 2 carrots cubed
- 1 leek diced
- 1 can of chopped tomatoes
- fresh thyme leaves
- fresh rosemary leaves chopped
- 1 tsp cumin
- sea salt
- pepper
FOR THE MASHED POTATOES:
- 200 g Violife grated original
- 2 tbsp Violife vioblock
- 2 kg potatoes peeled and in large chunks
- 1 cup oat milk
- 1/2 tsp nutmeg
- salt and pepper to taste
- Boil the potatoes for 20 minutes.
- Boil the brown lentils according to packet instructions.
- Mash the potatoes with a masher, adding VIOBLOCK, milk, nutmeg, salt and pepper to taste. Keep mashing, until the potato has a creamy consistency.
- Separate the mash in half in two separate bowls. In one bowl, add 100g grated Violife. Meanwhile, in a pot heat 3 tbsp of olive oil and add the onion. Sauté for a couple of minutes. Add the leek and the carrot and sauté for a further 5 minutes until fragrant. Add the lentils, thyme, rosemary and cumin. Pour in the tomato can and simmer for 15 minutes until the sauce has become thick. Season to taste.
- In greased individual casserole dishes spread a layer of mash on the bottom, add the lentil sauce and top with the mash with Violife.
- Sprinkle each individual casserole with the remaining grated Violife and bake in a preheated oven at 180°C for 20 minutes.
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