Egyptian Lentil Casserole
A flavorful and hearty one-pot casserole originating from Egypt, made with lentils, vegetables, and spices.
Ingredients
- ●1 cup Red LentilsRinsed and drained
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●2 medium CarrotsPeeled and chopped
- ●1 medium ZucchiniSliced
- ●2 tbsp Tomato PasteDried
- ●14 oz Canned Diced TomatoesCrushed
- ●2 tbsp Lemon JuiceFreshly squeezed
- ●2 tbsp Olive OilFor cooking
- ●1 tsp Spices (Cumin, Coriander, Paprika)Mixed
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large casserole dish, heat the olive oil over medium heat.
- 3
Add the chopped onion and cook until softened, about 5 minutes.
- 4
Add the minced garlic and cook for an additional minute.
- 5
Add the chopped carrots and sliced zucchini, cooking until the vegetables are tender, about 5-7 minutes.
- 6
Add the tomato paste and cook, stirring constantly, for 1-2 minutes.
- 7
Add the crushed canned tomatoes, red lentils, spices, and lemon juice. Stir to combine.
- 8
Bring the mixture to a simmer and cook for 20-25 minutes, or until the lentils are tender.
- 9
Transfer the casserole to the preheated oven and bake for an additional 20-25 minutes, or until the top is lightly browned.
- 10
Remove from the oven and let it rest for 10-15 minutes before serving.