Red Lentils Peanut Butter Casserole
Creamy red lentils casserole with a tasty peanut butter sauce that will satisfy your tastebuds. This easy bake combines lentils, zucchini, carrots, and onion. It is simple, healthy, vegan, and gluten-free. On the table in just 30 mins with minimal fussing. This red lentil casserole is family-friendly and you will find yourself making it over and over again.
Ingredients
- 1⅔ cups (300 g) red lentils, 10.5 oz
- 1 small (120 g) zucchini, 8oz
- 2 (210 g) carrots, 7.5 oz
- 1 large (150 g) onion, 5 oz
- 3 cloves garlic
- ½ cup (125 g) chopped canned tomatoes
- 3 cups (720 ml) water
- 2 tbsp soy sauce
- ½ tbsp basil
- 1 tbsp paprika
- 1 tsp ginger
- 1 tsp coriander
- 1 tsp Himalayan salt
- ½ cup (120 ml) light coconut milk
- ¼ cup (65 g) peanut butter
Instructions
- Preheat the oven to 400°F (200°C).
- Put the zucchini, carrots, onion, and garlic in a food processor. Pulse until finely chopped.
- Place the red lentils, chopped veggies, tomatoes, water, and spices (soy sauce, basil, paprika, ginger, coriander, and salt) in a pot. Bring to a boil and let simmer for 10 mins.
- Meanwhile, in a small bowl combine the coconut milk and peanut butter. Whisk them together. Add the sauce to the pot and cook for another 2-3 mins.
- After that, transfer the red lentil meal into a baking pan/casserole dish. Mine measures 26 x 20 cm (10" x 8"). Sprinkle with some basil on top.
- Bake the casserole in the oven for 15-20 mins. Let it cool and set for about 10-15 mins. Enjoy!
Nutrition
Serving: 1gCalories: 442kcalCarbohydrates: 64gProtein: 24gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 7gFiber: 13gSugar: 6g
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