Lentil Curry Casserole
Table of Contents
- Prep Time: ~10 min
- Cook Time: ~90 min
- Servings: ~6
- Cost per Serving: ~$1.25
- Total Cost: ~$6.75
Ingredients
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1/2 white onion (diced)
- 1 bell pepper (diced)
- 3/4 cup dry lentils (rinsed)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 1/2 cups vegetable broth
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp cinnamon
Method
- Heat oven to 400°F (205°C). In a baking dish, combine all ingredients; whisk to distribute coconut milk.
- Cover tightly with foil; bake 1 hour 20 minutes.
- Uncover and bake 10 minutes more until lentils are tender and sauce thickened.
Notes
- Mash some lentils for a creamier texture.
- Add peas or spinach in the last 10 minutes.
Nutrition
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | ~380 | 19% |
| Protein | ~13 g | 26% |
| Carbohydrates | ~34 g | 11% |
| Fat | ~22 g | 28% |
| Fiber | ~9 g | 32% |
| Sugars | ~6 g | 12% |
| Sodium | ~520 mg | 23% |
| Calcium | ~80 mg | 6% |
| Iron | ~5 mg | 28% |
| Vitamin C | ~35 mg | 39% |