Lentil & Red Pepper Casserole

Red Pepper Lentil 1This filling, nutritious, and totally delicious vegan bake is a comforting Fall dinner, especially for a Meatless Monday! Red bell peppers give you loads of vitamins A & C, while lentils serve as a great source of protein and fibre. And not only is this dinner low in everything bad and high in everything good, but it stores well and is pretty darn cheap– all of which should mean that it wins a place in your weekly dinner rotation! Red Pepper & Lentil Casserole - Diary of a Formerly Fat Girl

Red Pepper & Lentil Casserole
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  1. 1 Tbsp extra virgin olive oil
  2. 1 large yellow onion, diced
  3. 2 cloves garlic, diced
  4. 1 Tbsp powdered vegetable stock
  5. 2 cups water
  6. 1 can lentils, rinsed & drained
  7. 3-4 large red bell peppers, deseeded and diced
  8. 1 large honey crisp apple, peeled, cored, and diced
  9. 1 can crush, unseasoned tomatoes, mostly drained
  10. 1 Tbsp basil (dried is fine, fresh is better)
  11. Salt & Pepper, to taste.
  1. In a large saucepan, heat your oil over medium heat.
  2. Add onions and garlic, cook for 5 minutes.
  3. Add water, powdered stock, and lentils. Cook on medium heat for 15 minutes, adding water if/when necessary (you don't want it terribly watery, just fluid enough to avoid burning).
  4. Preheat your oven to 375F/190C.
  5. Add peppers, apple, tomatoes, basil, and salt & pepper to your saucepan. Cook on medium heat for 5 minutes, then remove from heat and let rest for another 5.
  6. Pour into a dutch oven or casserole dish.
  7. Bake uncovered for 45 minutes.
  8. Cool for 10 minutes before serving.
Diary of a Formerly Fat Girl https://diaryofaformerlyfatgirl.com/

This recipe serves 4-6 people (depending on how hungry they are!). I like to have it for dinner one night, then as lunch the next. If you are a-ok with meat, this would be great with chicken breast, ground beef, or shredded pork, too! Red Pepper & Lentil Casserole - Diary of a Formerly Fat Girl