Well I’m back in Seattle after attending the most amazing wedding I will probably ever go to. My college roommate got married in Santa Barbara this weekend, and it was absolutely wonderful to celebrate with her and her husband, as well as hang out with all of our college friends. I’m currently ignoring the tests that I have this week and instead reminiscing about the weekend and writing this post about the lentil casserole I made for dinner last week. I adapted a recipe from The Kitchn based on my tastes and what I had available. I liked the idea of a casserole, but instead of using rice, I just used all lentils. Instead of mushrooms, I added some spinach for the leafy greens, but the mushrooms would also be a great addition. The result was a hearty casserole, perfect for the chilly fall nights that are about to become the norm here. Here’s my recipe!
Caramelized Onion Lentil Casserole
adapted from The Kitchn
Makes 6 servings
1 1/2 cup brown lentils, dried
3 cups vegetable/chicken broth
1 sweet onion, sliced
1 tbsp minced garlic
1 tbsp extra virgin olive oil
1 cup milk (I used nonfat)
1 cup shredded cheddar cheese
Ground pepper, to taste
1 16oz package frozen spinach
1/2 cup shredded parmesan cheese
Grease a 9×13 pan and set aside.
Combine the lentils and broth in a rice cooker and set to cook (alternatively, cook on the stovetop).
In a medium skillet, heat the olive oil over medium heat. Add the garlic and onions, and cook until the onions are caramelized, about 15 minutes. While the onions are cooking, preheat the oven to 375˚F.
Beat together the milk and eggs. Stir in the cheese and herbs and make sure to stir well.
Once the lentils are cooked and the onions are caramelized, combine the lentils, onions, and spinach in the pan. Pour the milk and egg mixture on top and stir to combine. Sprinkle the shredded Parmesan on top.
Bake for 25-30 minutes, until the cheese is melted and bubbling. Remove and allow to let cool before serving. Enjoy!