This lentil and vegetable casserole is a hearty and nutritious dish, featuring cooked lentils, leeks, carrots, zucchini, and a blend of spices. Topped with melted mozzarella and served with a delicious Greek yogurt sauce, it makes a satisfying meal for any occasion.
Preparation Time
- Total Time: 1 hour 10 minutes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Ingredients
For the Casserole:
- 1 cup lentils
- Water (enough to cook the lentils)
- 500 g leeks, rinsed well and chopped
- 1 onion, finely chopped
- 2 carrots, grated
- 1 zucchini, grated and juice squeezed out
- Olive oil
- 2 cloves garlic, minced
- 1 teaspoon tomato paste
- Salt to taste
- Black pepper to taste
- Red pepper to taste
- 3 eggs
- 2-3 tablespoons flour
- 10 g baking powder
- Mozzarella cheese, grated (quantity to taste)
For the Sauce:
- 3 tablespoons Greek yogurt or sour cream
- 1 clove garlic, minced
- Fresh dill, chopped
- 1 teaspoon mustard
- Salt to taste
Directions
- Cook the Lentils:
- Rinse the lentils thoroughly under cold water.
- In a pot, add the lentils and enough water to cover them. Cook until tender, about 25-30 minutes. Drain and set aside.
- Prepare the Vegetables:
- While the lentils are cooking, heat olive oil in a large frying pan over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the grated carrots and fry for 1-2 minutes.
- Add the chopped leeks and grated zucchini, and continue to fry for another 3-4 minutes until the vegetables are softened.
- Combine Ingredients:
- Add the cooked lentils to the vegetable mixture.
- Stir in the tomato paste, salt, black pepper, and red pepper. Cook until the raw smell of the tomato paste disappears. Let the mixture cool slightly.
- In a separate bowl, whisk the eggs with a pinch of salt.
- Add the flour and baking powder to the egg mixture and mix well.
- Combine the egg mixture with the lentil and vegetable mixture, stirring thoroughly.
- Bake the Casserole:
- Preheat your oven to 180°C (350°F).
- Grease a baking dish with olive oil and pour the lentil mixture into the dish.
- Bake in the preheated oven for 20-25 minutes.
- Prepare the Sauce:
- In a small bowl, combine the Greek yogurt or sour cream, minced garlic, chopped dill, mustard, and salt to taste. Mix well and set aside.
- Finish the Casserole:
- Remove the casserole from the oven and sprinkle grated mozzarella cheese on top.
- Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Serve the lentil casserole hot, with a generous dollop of the yogurt sauce on the side.
Serving Suggestions
- Pair with a fresh green salad for a complete meal.
- Enjoy as a main dish for lunch or dinner.
Cooking Tips
- Ensure the lentils are fully cooked before adding to the vegetable mixture to avoid undercooked lentils in the casserole.
- Adjust the seasoning to your preference, adding more or less spice as desired.
Nutritional Benefits
- High in protein and fiber from the lentils.
- Packed with vitamins and minerals from the vegetables.
Dietary Information
- Vegetarian.
- Gluten-free if using gluten-free flour.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- This casserole is hearty, nutritious, and packed with flavor.
- The combination of lentils, vegetables, and melted cheese is satisfying and delicious.
- The yogurt sauce adds a tangy and refreshing contrast to the rich casserole.
Conclusion
Enjoy this delicious lentil and vegetable casserole with mozzarella for a hearty and nutritious meal. Perfect for family dinners or meal prep, it’s a dish that will surely become a favorite. Bon appétit!