As requested! ;-D
Lentil Casserole (tweaked from a cookbook I have here at home)
- 1 1/4 c uncooked dry lentils (I use brown)
- approx 2 tbsp olive oil
- 1 large onion, chopped
- 3-5 cloves garlic, minced
- 8 oz fresh mushrooms (whatever you like, button or portobella work well)
- 2 tbsp AP flour
- 1 1/2 beef or vegetable broth
- 1 tbsp Worcestershire (or if you love the stuff like I do then 2 or 3 tbsps)
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 c Parmesan cheese
- 2-3 Roma tomatoes, seeded and diced
Boil lentils in just enough water to cover. Don't cook them all the way through. You want to cook them very "al dente" because they're going to finish cooking in the oven. I think that 7-10 minutes will do it nicely. Don't add too much water. You want most of it to cook out.
Sweat onion and garlic in olive oil. When they are nearly done add the mushrooms and cook until they begin to brown and shrink. Sprinkle with flour and cook for a minute or two longer until the mixture looks thick and coated.
Add the mushroom mixture to the lentils which should be finished cooking by now. Add 1 to 1 1/2 cups broth, depending on how much water you have left from the lentils cooking. Add Worcestershire, vinegar, salt and pepper. Cook together until just heated and pour into 13 x 9 casserole dish. Top with Parmesan cheese and bake for 20 minutes or until cheese is thoroughly browned. Top with diced tomatoes.
This recipe yields just a little more than my family of 5 can eat, when eaten as a main course. I have added more lentils and not had to change any of the other ingredients and it turn out just as good. It's a good vegetarian meal for a meat eater!