Cumin, tomato & lentil casserole

Cumin, tomato & lentil casserole

Cumin, tomato & lentil casserole
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Here is a gourmet vegetarian recipe for 6 people that won’t bust your budget. Most often, meals can be put together at a low cost if you stretch your imagination just a bit.

Photo credit : Dana Dorobantu

  • Serves6
  • Prep time20 mins
  • Cook time40 mins
  • Timeout1 hour
  • FreezingFreezes well

Ingredients

  • 2 tablespoons of vegetable oil
  • 1 onion, chopped
  • 2 cups of butternut squash, diced
  • 2 teaspoons of ground cumin
  • 1 teaspoon of ground ginger
  • 1 teaspoon of turmeric
  • 1/4 teaspoon of ground cinnamon
  • 2 garlic cloves, chopped
  • 3 tablespoons of tomato paste
  • 1 box (540 ml) of lentils, rinsed and strained
  • 1 (796 ml) can of diced tomatoes
  • Salt & pepper, as preferred
  • 6 Eggs
  • Pita bread

Steps

  1. Heat the vegetable oil over medium heat in a large non-stick pan then brown the onion, diced squash and spices and cook for 10 minutes. 
  2. Add the garlic, tomato paste, lentils and diced tomatoes then season. Simmer over low heat for 20 minutes to soften the tomatoes and squash.
  3. Dig 6 holes through the lentils and crack an egg in each hole. Season then cover and cook for 10 minutes or until desired.
  4. Serve with warm pita bread.

Tips & tricks

Cannot be frozen. Keeps for 3 days in the refrigerator.

 

 

Recipe published on August 19, 2018

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