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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