Red Bean and Lentil Casserole

Red Bean and Lentil Casserole
What you need
Servings: 8

1 teaspoon olive oil
1 large onion, peeled and finely chopped
1 teaspoon garlic, peeled and finely chopped
1 red bell pepper, seeded and chopped
½ cup dry sprouted lentils, such as Puy or green
2 ½ cups low-sodium, organic vegetable broth
1 large cooking apple such as Granny Smith or Macintosh, peeled, cored, and chopped
2 teaspoons dried basil
¼ cup white wine
1 (14oz) can chopped tomatoes
1 (15oz) can kidney beans, drained and rinsed
½ cup shaved Parmesan cheese
Salt and pepper to taste
Grated parmesan cheese (optional)


1. Preheat the oven to 350ºF. Lightly grease a 9x13 casserole pan with olive oil.

2. Heat the olive oil gently in a large saucepan, add onion and garlic, and cook for five minutes until the onions are translucent.

3. Add lentils and stir, then add vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes.

4. Add the peppers, basil, apple, white-wine, shaved Parmesan cheese, and canned tomatoes and mix well.

5. Transfer the mixture to and sprinkle grated Parmesan cheese on top. Cook in oven for 30 minutes.

6. Serve immediately, or freeze remaining portions in individual servings.

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