Provencal Vegetable and Lentil Casserole
A delicious and healthy vegetarian casserole packed with vegetables and lentils, flavored with aromatic herbs and spices.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic minced
- 2 carrots, sliced
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (14 ounces) diced tomatoes
- 1 cup green lentils rinsed
- 2 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the carrots, zucchinis, and bell peppers to the pot. Cook for another 5 minutes, until the vegetables start to soften.
- Stir in the diced tomatoes, lentils, vegetable broth, and dried herbs. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 1 hour, or until the lentils are tender.
- Serve hot and enjoy!
Nutrition
Calories: 250kcalCarbohydrates: 45gProtein: 10gFat: 5gFiber: 12g
