Vegan Lentil and Vegetable Casserole
A hearty, protein-packed vegan casserole with green lentils and mixed vegetables, perfect for a quick, low-calorie meal.
5 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
32g protein
60g carbs
10g fat
Ingredients
For 4 servings
- 2 cups green lentils
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 2 carrot
- 2 celery stalk
- 1 cup frozen peas
- 3 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the green lentils under cold water.
- 2
Heat olive oil in a large skillet over medium heat.
- 3
Chop the onion, garlic, carrots, and celery.
- 4
Sauté the onion and garlic in the skillet until translucent, about 3 minutes.
- 5
Add the chopped carrots and celery; cook for another 5 minutes.
- 6
Stir in the green lentils, tomato paste, and vegetable broth.
- 7
Add thyme, salt, and black pepper to taste.
- 8
Bring to a boil, then reduce the heat and simmer for 10 minutes.
- 9
Stir in the frozen peas and cook for another 5 minutes until lentils are tender.
- 10
Remove from heat and let sit for a few minutes before serving.
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