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Green Lentil and Carrot Casserole with Warm Cumin Spice
This Green Lentil and Carrot Casserole with Warm Cumin Spice is a hearty dish that beautifully combines earthy flavors and nutritious ingredients.
Ingredients
- 1 cup green lentils, rinsed
- 2 cups vegetable broth
- 2 large carrots, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup breadcrumbs (optional)
- Fresh parsley, for garnish
Instructions
Preheat the oven to 375°F (190°C).
In a large saucepan, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until translucent.
Add the diced carrots and cook for another 5 minutes.
Stir in the rinsed lentils, vegetable broth, cumin, coriander, turmeric, paprika, salt, and pepper. Bring to a boil.
Reduce heat, cover, and simmer for about 30 minutes or until lentils are tender.
Transfer the lentil mixture to a baking dish. If desired, sprinkle with breadcrumbs for a crunchy topping.
Bake in the preheated oven for 15 minutes.
Remove from the oven and let cool slightly before serving. Garnish with fresh parsley.
Kitchen Tools
- Large saucepan
- Baking dish
- Wooden spoon
- Knife and cutting board
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Frequently Asked Questions
Yes, you can prepare and assemble it a day in advance, then bake just before serving.
Yes, it's gluten-free as long as you use gluten-free breadcrumbs.
Quinoa or chickpeas can be used as substitutes for a different texture.
Add chili flakes or cayenne pepper to enhance the heat.
Yes, it can be frozen for up to 3 months. Just reheat thoroughly before serving.