Brown Lentil Quinoa Vegetable Casserole

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

Source: Savvy Vegetarian

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

Heat the oil on low in a large dutch oven

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

Add the zucchini and cabbage and stir fry five minutes

Add the herbs and spices, and stir fry 1 minute

Add 2 Tbsp water, cover and steam for 5 minutes

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

Cover and bake 15 minutes at 350 degrees

Nutrition Facts

0 servings

Serving size

4 servings