Red Lentil Vegetable Casserole
Green
A vegetarian version of a delicious casserole.
Ingredients
- Ingredient
- Amount
- Olive oil
- As needed
- Kent pumpkin, peeled and chopped into even sized pieces
- 600 grams
- Onion, diced
- 230 grams
- Garlic, peeled and crushed or finely diced
- 30 grams (6 cloves)
- Turmeric
- 1 teaspoon
- Red lentils, rinsed and drained
- 320 grams
- Dried mixed herbs
- 7 grams
- Salt reduced vegetable stock powder
- 40 grams
- Canned chickpeas, undrained
- 2 x 420 gram tins
- Kale*, chopped
- 250 grams
- Lime juice
- 10 millilitres
- Salt and pepper
- To taste
- Bread roll, small
- 10
This is a School Lunch Project Menu item, best served “with Apple Crumble and Custard”.
Method
- Preheat the oven to 180oC. Spray or lightly brush the large baking tray with oil.
- Place the prepared pumpkin pieces onto the baking tray and drizzle, spray or brush sparingly with oil. Toss to coat evenly. Cook for 10 to 15 minutes until lightly browned. Set aside.
- Put the large saucepan or stock pot over medium heat and add enough oil to lightly coat the bottom of the pan. Add the onion and cook, stirring occasionally until softened, about 5 minutes.
- Stir in the garlic, pumpkin, turmeric, red lentils and dried herbs and cook until fragrant. Add the stock powder and undrained chickpeas and bring to a simmer. Cook for 10 to 15 minutes, until the pumpkin is almost soft when pierced with a knife. Add, a little water during cooking if needed.
- Stir in the kale and simmer for about 5 minutes, until the kale is tender.
- Season with the lime juice and salt and pepper if needed.
*Kale can be replaced with other leafy greens such as silver beet, chard or spinach if available.
Serves: 10
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.
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