Vegetable and bread casserole recipe

Vegetable and Bread Casserole recipe
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Ingredients
1 | onion, chopped |
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 | |
sugar | |
600 ml | vegetable stock |
1 can(s) | tomatoes, diced |
Instructions
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.
Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Vegetable and bread casserole recipe
Recipe type: xarchivex
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