Vegetable and bread casserole recipe
Vegetable and Bread Casserole recipe
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|3||carrots, peeled and sliced|
|300 g||potatoes, peeled and sliced|
|2 stalk(s)||celery, sliced|
|600 g||sweetheart cabbage, shredded|
|100 g||red lentils|
|1 can(s)||white beans|
|½ bunch(es)||thyme, chopped|
|100 g||frozen peas, defrosted|
|6 slice(s)||stale white bread|
|1 clove(s)||garlic, chopped|
|3 tbsp||olive oil|
|salt and pepper|
|600 ml||vegetable stock|
|1 can(s)||tomatoes, diced|
In a saucepan heat the oil and sauté the fresh vegetables, potatoes and lentils for 5-6 minutes. Season with salt, pepper and sugar. Pour in the stock and the tomatoes and simmer for 6 minutes. Stir in the canned beans, the thyme and the frozen peas. Cook for 2 minutes.
Layer the stew and the bread slices into a buttered casserole dish. Bake in the preheated oven at 180°C for 20-30 minutes or until golden brown.
ca. 25 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Vegetable and bread casserole recipe
Recipe type: xarchivex
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