This lentil casserole recipe is light on the budget, simple, and filling.
- 2 cups dried lentils
- 4 cups water
- 1TBSP extra virgin olive oil
- 1 onion – diced
- 2 cloves garlic – minced or pressed
- 2 celery ribs chopped
- 2 carrots – chopped
- 1 red bell pepper (optional)
- 1 green bell pepper (or two if the red is omitted)
- 1 tsp basil
- 1/4 cup soy sauce
- 2 cups rolled oats
- 2 tsp vinegar
In a lidded sauce pan heat the lentils and water over medium heat for ten minutes, then reduce to low, cover, and simmer for 20 – 25 minutes. The lentils should absorb most of the water. Stir occasionally
While the lentils are cooking, heat the olive oil over medium heat. Cook the onion until soft, add the celery, carrot, bell pepper, and garlic. Cook for 3 – 4 minutes, the carrot should be beginning to soften. Stir in the basil, soy sauce, and vinegar.
Preheat the oven to 350F and grease a 9 x 9 pan.
Stir the lentils into the vegetables with a fork, as you want the lentils be somewhat mashed. Stir in the oats. Press into the pan and bake 20 – 25 minutes and firmly set.
Let the casserole stand for 5 – 10 minutes before serving.