Today at my studio I brought some leftover Lentil Casserole I made last night. I never thought that I could crave lentils until I made this. The recipe started as a seed when my friend tried the Hugo’s Lentil Casserole, and I just Frankensteined it together with random recipes from google.
Frankenstein Lentil Casserole
1 cup dried brown rice
2 cups dried green lentils
Half a loaf of whole wheat bread
2 cups white wine
2 cups vegan cheese, shredded
2 carrots, minced
1 leek, minced
3 mushrooms, minced
5 cloves garlic, minced
5 tablespoons olive oil
4 tablespoons butter
1 teaspoon thyme
1 teaspoon oregano
Dash of garam masala
Salt & PepperCooked the brown rice in a pot with 3 cups water, 2 cups white wine, brought to a boil then covered and low heat. After 20 minutes added the lentils. Threw in the all the spices. Left for 20 more minutes. During that time, I tore up the bread, soaked in 2 tablespoons of olive oil and salt in the oven on a baking sheet at 400 for 20 min. Sauteed the vegetables for 5 minutes with olive oil. Mixed that in with the rice/lentils and packed in a buttered baking dish. A little bit of moisture is good, it still needs it. Add some more water if it’s too dry. Put shredded vegan cheese on top, then breadcrumbs and finished with the remaining butter. You can negate this if you want it all vegan, but it really adds a creamy and flaky finish to the crumbs and makes it perfect. Add salt and pepper on top. Oven that shit for 20 more minutes at 400 uncovered. Each serving is about 400 calories.
