![Quorn & Lentil Casserole [vegetarian] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/01/Quorn-Lentil-Casserole-vegetarian-gluten-free-by-The-Flexitarian-v82-300x300.jpg)
Quorn Lentil Casserole [vegetarian] [gluten free]
This delicious Quorn Lentil Casserole is ideal for a midweek hearty dinner.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 350 g Quorn pieces
- 250 g puy lentils
- 250 g carrots
- 2 celery stalks
- 2 tsp mustard powder
- 2 bay leaves
- 1 red onion
- 3 garlic cloves - crushed
- vegetable stock
- small bunch of parsley
- olive oil
- salt & pepper
Instructions
- Heat some vegetable stock in a pan (around 1 litre so there is enough to cook the lentils in). Add the lentils when boiling and cook until soft (they should still have a bite). Drain and set aside.
- In the meantime, heat some olive oil in a large shallow casserole dish. Add the red onion cut in thin wedges along with the crush garlic and bay leaves.
- Add the finely sliced carrots and celery. Cover the dish and fry gently for around 15 mins. Stir often so it does not burn.
- When the carrots are soft add the quorn pieces, lentils and mustard powder to the casserole dish. Stir well. Add 60ml [US 1/4 cup] water and 60ml [US 1/4 cup] vegetable stock to the pan. Cook gently covered for another 10 mins again stirring often so it does not burn.
- Just before serving add the chopped parsley leaves and season to taste.
Nutrition
Serving: 250gCalories: 238kcalCarbohydrates: 35gProtein: 21gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 184mgPotassium: 169mgFiber: 17gSugar: 4gVitamin A: 6969IUVitamin C: 6mgCalcium: 60mgIron: 4mg