Enchilada lentil casserole

Enchilada lentil casserole. Raw garlic, Raw onions, Sliced.

20 + 35 min · 3

Ingredients

• 10 g Raw garlic
• 120 g Raw onions
• 150 g Sliced
• 250 g Raw aubergine
• 100 g Diced
• 150 g About 5 medium mushrooms, diced
• 300 g Dried red/coral lentils, uncooked
• 200 g Grated
• 10 g 1 tablespoon
• 300 g Homemade, or 1 cup of shop-bought sauce

Preparation

1. Rinse the red lentils and place in a saucepan with plenty of water. Bring to a gentle boil and simmer for about 10–15 minutes, checking from 5 minutes if they are split. Stop when just tender, before they break down, then drain well.
2. Meanwhile, heat the olive oil in a large frying pan. Add the onion, garlic, aubergine, pepper and mushrooms, reserving the sliced tomatoes for the topping. Cook over medium heat for 5–10 minutes, stirring, until softened and the excess liquid has evaporated.
3. If using homemade enchilada sauce, prepare it now. Preheat the oven to 190°C (375°F).
4. Drain the cooked lentils and add them to the vegetables with the enchilada sauce. Stir well, then stir in about half of the grated cheese.
5. Transfer to a baking dish measuring about 20 × 20 cm (8 × 8 inches). Top with the remaining grated cheese and the tomato slices.
6. Bake for around 20 minutes, until the cheese has crisped up to your liking.
7. Serve with brown rice, if desired.