This lentil casserole may just be one of the best vegetarian dishes I’ve ever made. To be honest, this was also my first time having lentils, which I must say was a pleasant experience. They offer a hearty, meat-like bite that most meat eaters will appreciate. The white wine offers a delicate depth to the casserole while a variety of veggies bring texture and a bit of healthy eating too. The goat cheese on top adds just the right amount of saltiness and creaminess this casserole deserves. Try this lentil casserole tonight and see if you like lentils as much as I do now…
Ingredients
- 1 cup Green Lentils, dried
- 1 1/2 cup Vegetable Broth
- 1/2 cup White Wine
- 1/2 Yellow Onion, diced
- 1/2 Red Bell Pepper, diced
- 1 cup Spinach, frozen
- 1 tbsp Garlic Powder
- 1 tsp Chili Powder
- 5 tbsp Goat Cheese, crumbled
Directions
- In a medium saucepan, bring vegetable broth and white wine to a boil.
- Add lentils. Cook for 20-25 minutes or until liquid is gone. Set aside.
- Preheat oven to 350 degrees.
- Spray a medium saucepan with cooking spray. Sautee onions, bell peppers and spinach until onions are clear.
- Spray an 8 x 8 baking dish with cooking spray. Combine lentils, onions, bell peppers, spinach, garlic powder and chili powder in dish.
- Top with goat cheese.
- Bake for 10-12 minutes or until cheese is melted.