Broccoli and Lentil Casserole

Broccoli and Lentil Casserole

I found a broccoli and lentil recipe on a message board and have modified it to fit our needs.

1 c red lentils
1 cup quinoa
2+ cups broccoli florets
1 cup of a chopped mushroom
1 cup of a chopped onion
1/4 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
two cloves minced garlic
3 c vegetable broth

Mix everything but the broccoli in a cast iron pan pour the liquid in and stir well.
After the quinoa and lentils are cooked add the broccoli. Add the topping and broil until slightly brown

Topping
½ cup of ground soaked and dried buckwheat
1/4 cup nutritional yeast
1/4 teaspoon salt
3 tablespoons chilled Earth’s Balance or like
1/4 teaspoon thyme

Blend until crumbly in a food processor or blender and sprinkle liberally over the top of casserole. The original recipe calls for it to be served with a little sour cream on top. I had some cashew sour kreme from Ani's Raw Food Essential.

The broth i used was low sodium, but the nutrition calculator didn't have low sodium vegetable broth. 

Calories		277.9
Total Fat		9.9 g
	Saturated Fat	2.6 g
	Polyunsaturated Fat	2.3 g
	Monounsaturated Fat	4.0 g
Cholesterol		0.0 mg
Sodium		797.5 mg
Potassium		701.2 mg
Total Carbohydrate		37.3 g
	Dietary Fiber	10.2 g
	Sugars	1.8 g
Protein		13.8 g