Brown Lentil Quinoa Vegetable Casserole

Authorlisa

Source: Savvy Vegetarian

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 2 cups cooked lentils
 3 cups cooked quinoa
 1 tbsp olive oil
 2 medium carrots, sliced in half lengthwise, then slice thin ceosswise
 2 celery stalks, trimmed and sliced thin
 0.25 head green cabbage, halved lengthwise, then 1/4 inch slices
 1 medium zucchini, cut in 1 cubes
 0.50 tsp gr. cumin seed
 1 tsp gr. coriander seed
 0.50 tsp gr. fennel seed
 0.25 tsp turmeric powder
 0.50 tsp dried thyme leaf
 0.25 tsp dried rosemary leaf
 1 tsp dried marjoram leaf
 1 tbsp soy sauce (see alternate recipe if avoiding soy)
 2 tbsp lime juice
 0.25 cup chopped parsley
 Fresh ground black pepper to taste
1

Heat the oil on low in a large dutch oven

2

Add the carrots and celery, turn the heat up to medium, and stir fry until they start to soften.

3

Add the zucchini and cabbage and stir fry five minutes

4

Add the herbs and spices, and stir fry 1 minute

5

Add 2 Tbsp water, cover and steam for 5 minutes

6

Stir in the cooked lentils, quinoa, lime juice, soy sauce, salt & pepper, and parsley

7

Cover and bake 15 minutes at 350 degrees

Category

Ingredients

 2 cups cooked lentils
 3 cups cooked quinoa
 1 tbsp olive oil
 2 medium carrots, sliced in half lengthwise, then slice thin ceosswise
 2 celery stalks, trimmed and sliced thin
 0.25 head green cabbage, halved lengthwise, then 1/4 inch slices
 1 medium zucchini, cut in 1 cubes
 0.50 tsp gr. cumin seed
 1 tsp gr. coriander seed
 0.50 tsp gr. fennel seed
 0.25 tsp turmeric powder
 0.50 tsp dried thyme leaf
 0.25 tsp dried rosemary leaf
 1 tsp dried marjoram leaf
 1 tbsp soy sauce (see alternate recipe if avoiding soy)
 2 tbsp lime juice
 0.25 cup chopped parsley
 Fresh ground black pepper to taste

Directions

1

Heat the oil on low in a large dutch oven

2

Add the carrots and celery, turn the heat up to medium, and stir fry until they start to soften.

3

Add the zucchini and cabbage and stir fry five minutes

4

Add the herbs and spices, and stir fry 1 minute

5

Add 2 Tbsp water, cover and steam for 5 minutes

6

Stir in the cooked lentils, quinoa, lime juice, soy sauce, salt & pepper, and parsley

7

Cover and bake 15 minutes at 350 degrees

Brown Lentil Quinoa Vegetable Casserole

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