Savory Lentil Casserole
Makes 4 servings
|1-1/4||cups uncooked dried brown or green lentils, sorted, rinsed and drained|
|2||tablespoons olive oil|
|1||large onion, chopped|
|3||cloves garlic, minced|
|8||ounces fresh shiitake or button mushrooms, sliced|
|2||tablespoons all-purpose flour|
|1-1/2||cups beef broth|
|1||tablespoon Worcestershire sauce|
|1||tablespoon balsamic vinegar|
|4||ounces Canadian bacon, minced|
|1/2||teaspoon black pepper|
|1/2||cup grated Parmesan cheese|
|2||to 3 plum tomatoes, seeded and chopped|
- Preheat oven to 400°F. Place lentils in medium saucepan; cover with enough water to come 1 inch above lentils. Bring to a boil over high heat. Reduce heat to low. Simmer, covered, 20 to 25 minutes until lentils are barely tender; drain.
- Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook and stir 5 minutes. Add mushrooms; cook and stir 10 minutes or until liquid is evaporated and mushrooms are tender. Sprinkle flour over mushroom mixture; stir well. Cook and stir 1 minute. Stir in beef broth, Worcestershire, vinegar, Canadian bacon, salt and pepper. Cook and stir until mixture is thick and bubbly.
- Grease 1-1/2-quart casserole. Stir lentils into mushroom mixture. Spread evenly in prepared casserole. Sprinkle with cheese. Bake 20 minutes.
- Sprinkle tomatoes over casserole just before serving. Garnish with thyme and Italian parsley, if desired.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||4 g|
|Total Fat||13 g|
|Calories from Fat||26 %|
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