Enchilada lentil casserole
This Tex-Mex lentil casserole is the perfect healthy comfort food - packed with veggies, and full of protein and fibre, but still cheesy and irresistible!
Servings: 3 people
- 300 g (~ 1 1/3 cups) dried green lentils
- 1 tbsp oil
- 1 medium onion, diced
- 1 small courgette (zucchini), grated (or 1/2 large courgette)
- 4 cloves garlic, minced
- 1 bell pepper, diced (I used orange)
- ~ 5 medium mushrooms, diced
- 1 batch homemade enchilada sauce (or 1 cup shop-bought)
- 200 g grated cheese - I used a mixture of grated cheddar and grated mozzarella (~ 2 cups when grated)
- 1 tomato, sliced
Add the lentils to a pan with plenty of water, and bring to a gentle boil. Cook until tender, around 30-35 minutes, stirring occasionally.
Meanwhile, heat a dash of oil in a large frying pan, and add the vegetables (onion through mushrooms). Cook over a medium heat, stirring regularly, for around 5-10 minutes, until they are soft and any excess liquid has been cooked off.
If using homemade enchilada sauce, prepare this now using this enchilada sauce recipe. Preheat the oven to 190°C (Gas Mark 5 / 375°F).
When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. Mix well to combine. I also added about half of the grated cheese at this point, and stirred it through.
Transfer everything to a baking dish - mine measured around 8 x 8 inches. Top with the remaining grated cheese and some slices of tomato.
Bake for around 20 minutes, until the cheese has crisped up to your liking.
Serving: 1portion | Calories: 767kcal | Carbohydrates: 66.3g | Protein: 42.5g | Fat: 37.3g | Saturated Fat: 15.9g | Cholesterol: 70mg | Sodium: 433mg | Potassium: 605mg | Fiber: 12.3g | Sugar: 6.9g | Calcium: 519mg | Iron: 3mg