Lentil casserol (perfect for potlucks)

This dish never heard a complaint, just compliments, from my co-workers, my family and this time Scott texted me to say it was delicious.

Lentil casserole

Ingredients

1 cup Dry lentil

3 cups Diced carrots

3 cups Diced string beans

28 oz. Crushed tomatoes

1 Scallion

1 clove Garlic

2 tablespoons Italian seasoning

1/4 tablespoon Red pepper flakes

1 tablespoon Fresh parsley

1/2 teaspoon Kosher salt

Freshly ground black pepper to taste.

1/2 cup Mozarella

2 tablespoons Pecorino cheese

Directions

Put the 1 cup of lentils in a large pot, cover with water, about 1 inch. Bring to a boil, reduce the heat and let simmer, covered for 1/2 hour.

Meanwhile cut the veggies. Add the carrots to the lentils after 15 minutes, then the string beans after 10 minutes (I like my string beans crunchy).

Drain, put back in the pot and add the tomatoes, the scallion, the garlic, the 2 tablespoons of Italian seasoning et 1/4 teaspoon of red pepper flakes and 1 tablespoon of fresh parsley. Stir.

Transfert to a baking dish, cover with 1/2 cup of mozzarella and 2 tablespoons of parmesan cheese. Put in a preheated oven and broil for 4 to 5 minutes or until the cheese is melted.

Note: You might have to use your baking dish to combine, it's a big recipe.

Note: Sometimes, for a work potluck, I use a bag of frozen veggies (I like stir_fry deluxe). It takes the same time to cook, but i have to bring back the lentil to a boil.

Comments

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