After New Year's Eve and morning coffee with leftover salads, you want not just food, but soothing stomach. This lentil, carrot, and bell pepper casserole is hearty without being overwhelming, warm without being greasy, and practically cooks itself. It has plant protein, fiber and the slight sweetness of vegetables. All this is needed to return the rhythm without stress.
You will need:
red lentils – 150 g
carrots – 1 pc.
sweet pepper – 1 pc.
onion – 1 pc.
egg – 1 pc.
hard cheese – 50 g
olive oil – 1 tbsp. l.
salt, black pepper, pinch of turmeric – to taste
Step-by-step preparation:
- Rinse the lentils, cover with water and boil for 10–12 minutes until soft. Drain the water.
- Finely chop the onion, grate the carrots on a coarse grater, and cut the pepper into strips.
- Fry vegetables in olive oil for 7-8 minutes until soft.
- In a bowl, mix the prepared lentils, vegetables, egg, grated cheese, salt, pepper and turmeric.
- Place the mixture in a small greased form.
- Bake in the oven at 180°C for 20-25 minutes until the top is lightly browned.
- Serve warm with green tea or simply with a slice of black bread.
The casserole turns out tender inside and with a light crust on top. It has the warm aroma of turmeric and the sweetness of pepper. The dish does not require a side dish and does not leave you feeling overwhelmed. It can be easily reheated for dinner.
Bon appetit!
