Enchilada Lentil Casserole

Name: Enchilada Lentil Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 3
Ingredients: 300 g (~ 1 1/3 cups) dried green lentils; 1 tbsp oil; 1 medium onion, diced; 1 small courgette (zucchini), grated (or 1/2 large courgette); 4 cloves garlic, minced; 1 bell pepper, diced (I used orange); ~ 5 medium mushrooms, diced; 1 batch homemade enchilada sauce (or 1 cup shop-bought); 200 g grated cheese – I used a mixture of grated cheddar and grated mozzarella (~ 2 cups when grated); 1 tomato, sliced

by Becca

3 Servings

1 hr 10 min

This Tex-Mex lentil casserole is the perfect healthy comfort food – packed with veggies, and full of protein and fibre, but still cheesy and irresistible!

A good lentil casserole is the ideal vegetarian dinner. Lentils are so good for you – they’re full of protein and fibre, and it’s so easy to make them tasty with whatever flavours you fancy. And a crispy, cheesy topping is enough to transform a healthy lentil stew into the most irresistible comfort food.

This time, I decided to add a Tex-Mex spin to my lentil casserole. I smothered some of my easy homemade enchilada sauce over the cooked lentils, which adds so much incredible flavour.

Enchilada Lentil Casserole

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Recipe details

Yield 3 Servings
Time spent: Prep time: 20 Minutes Cook time: 50 Minutes Total time: 1 hr 10 min

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Ingredients

300 g (~ 1 1/3 cups) dried green lentils
1 tbsp oil
1 medium onion, diced
1 small courgette (zucchini), grated (or 1/2 large courgette)
4 cloves garlic, minced
1 bell pepper, diced (I used orange)
~ 5 medium mushrooms, diced
1 batch homemade enchilada sauce (or 1 cup shop-bought)
200 g grated cheese – I used a mixture of grated cheddar and grated mozzarella (~ 2 cups when grated)
1 tomato, sliced

Instructions

Add the lentils to a pan with plenty of water, and bring to a gentle boil. Cook until tender, around 30-35 minutes, stirring occasionally.
Meanwhile, heat a dash of oil in a large frying pan, and add the vegetables (onion through mushrooms). Cook over a medium heat, stirring regularly, for around 5-10 minutes, until they are soft and any excess liquid has been cooked off.
If using homemade enchilada sauce, prepare this now using the enchilada sauce recipe linked in the description. Preheat the oven to 190°C (Gas Mark 5 / 375°F).
When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. Mix well to combine. I also added about half of the grated cheese at this point, and stirred it through.
Transfer everything to a baking dish – mine measured around 8 x 8 inches. Top with the remaining grated cheese and some slices of tomato.
Bake for around 20 minutes, until the cheese has crisped up to your liking.

Comments

Flo31274000 on Mar 16, 2021

Thank you for the vegan recipes. I will try some of them. But.....I thought vegans didn’t eat cheese. Of course I will because I like cheese.

Like Reply
- Becca on Mar 22, 2021
  
  Thanks Flo! But you're right, this isn't a vegan recipe. It doesn't claim to be vegan :)
  
  3

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Enchilada Lentil Casserole

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