Vegan Red Lentil Casserole
This recipe is an excellent source of fiber with nearly 20 grams per serving!
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Serves4 (people)
SWAP ScoreWhat's this?
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin, ground
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 2 cans no-salt-added diced tomatoes
- 1 cup quinoa
- 1/2 cup red lentils
- 1 cup water
- 1 1/2 cup black beans, low sodium, drained and rinsed
Directions
- Heat the olive oil in a 3.5 quart skillet or Dutch oven over medium heat.
- Sauté the onion and pepper until softened, about 8 minutes.
- Add in the garlic, cumin, chili powder, and cayenne pepper, if using, and sauté until fragrant, about one more minute.
- Add in the diced tomatoes (with their juices), quinoa, red lentils, water, and black beans. Stir well and bring the liquid to a boil.
- Cover and lower the heat to a simmer, cooking until the quinoa and lentils are tender, about 15 minutes.
- Remove the lid and fluff with a fork.
- Serve warm.
Recipe Tips
Optional: Top with fresh cilantro, avocado slices, and radishes, if desired.
Nutrition Facts
Vegan Red Lentil Casserole
Amount Per Serving
Calories 268
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 194mg
8%
Potassium 1065mg
30%
Total Carbohydrates 45g
15%
Dietary Fiber 14g
56%
Sugars 10g
Protein 13g
26%
Vitamin A
34%
Vitamin C
118%
Vitamin D0%
Calcium
9%
Iron
29%
* Percent Daily Values are based on a 2000 calorie diet.
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