Lentil and vegetable casserole

Ingredients for 4 servings:

• 250 ml mixed mountain lentils and beluga lentils
• 750 ml water
• 2 bay leaves
• 2 garlic cloves
• 2 large sweet potatoes
• 1 large potato(s)
• 2 tbsp rapeseed oil
• 2 large onions
• 1 m.-large zucchini
• 250 g mushrooms
• 3 m.-large tomato(s)
• 1 bell pepper(s)
• ½ tube(s) tomato paste
• 150 g goat cheese, grated
• some sweet paprika powder
• some cumin powder
• 1 tbsp mixed herbs
• some black pepper
• some turmeric
• 1 tsp vegetable broth, instant

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

with sweet potatoes and goat cheese

Peel the sweet potatoes and potatoes, slice them, and steam them for 20 to 25 minutes. Wash the lentils and simmer them in water with bay leaves and a clove of garlic, covered, for 30 minutes. Trim, peel, and dice the remaining vegetables. Heat the rapeseed oil in a pan, add the onions with turmeric and pepper, and fry. Add the vegetables, tomato paste, and a clove of garlic, and cover and simmer for about 30 minutes. Remove the bay leaves from the lentil pot and add the lentils and the remaining water to the pan with the vegetable mixture. Stir in the spices, soup mix, and herbs, and simmer for a further 5 minutes. Mash the potatoes and sweet potatoes with the herbs and pepper. Mix in one-third of the grated cheese. Grease a large ovenproof casserole dish. Pour the lentil and vegetable mixture into the dish, spread the potato mixture over it, smooth it down, and sprinkle the remaining grated cheese on top. Bake in a preheated oven at 175 °C for about 15 minutes.