Sunday, October 6, 2013

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
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. 
  Total Fat9.9 g
    Saturated Fat2.6 g
    Polyunsaturated Fat2.3 g
    Monounsaturated Fat4.0 g
  Cholesterol0.0 mg
  Sodium797.5 mg
  Potassium701.2 mg
  Total Carbohydrate37.3 g
    Dietary Fiber10.2 g
    Sugars1.8 g
  Protein13.8 g

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