If you can get past the appearance it's really quite tasty. This is an easy to make, healthy dinner with about 15 minutes of prep time and about 45 minutes in the oven. It's also very filling and makes for a great meatless meal for vegetarians or for those trying to cut back on meat consumption for budget or health reasons. The lentils are a power-food high in dietary fiber and served over brown rice makes an incredibly low-fat complete protein.
This recipe has been adapted from The Big Book of Casseroles: 250 Recipes for Serious Comfort Food [Paperback]. This book is full of recipes that are easy and fast to prepare and make for hot, hearty family meals.
A printer-friendly version of this recipe can be found by clicking here.
Start with some onion and a couple of your favorite color peppers chopped.
The recipe doesn't call for zucchini, but I had one that needed to be eaten. The recipe looks like it's compatible - zucchini is a go!
Saute over medium for a few minutes. As soon as this gets going add a couple cloves of minced garlic.
Add 1 1/2 cups of vegetable stock. I'm using the stuff out of the box.
Add lentils. I love lentils. I had never known about them until just about a year ago I saw an Alton Brown show on them. I was intrigued by their health benefits and had to find some recipes. They're now a regular ingredient in weekly meals.
This combination really gives the flavor and the consistency of this dish some depth. You'll notice on your first bite that not one flavor is overpowering, but that the flavors work together.
Lastly, add your broccoli.
Definitely a good one to try; I hope you enjoy it.