Beluga lentil casserole

Ingredients for 3 servings:

• 1 onion(s)
• 150 g lentils (beluga lentils)
• 1 tbsp margarine, unhydrogenated
• 500 ml boiling water
• ½ tsp vegetable broth, granulated
• 100 g carrot(s)
• 100 g leek
• 100 g celeriac
• 350 g potatoes
• 3 tbsp sunflower seeds or pumpkin seeds
• 2 eggs
• 1 tsp thyme, heaped
• 6 peppercorns, ground
• 1 tsp chili powder
• 150 g cheese (goat cheese) or mountain cheese, grated
• Grease for the molds
• possibly jacket potatoes or
• Brown rice, cooked

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Gluten-free

Finely chop the onion, rinse the lentils, and drain. Heat 1 tbsp unhydrogenated margarine, sauté the onion, add the lentils, dissolve the granulated stock in the boiling water, and pour in the water. Cover and simmer over low heat for 25-40 minutes, until all the liquid is absorbed. Season with salt and chili powder. Finely chop the leek, finely grate the carrot, celery, and potatoes. Coarsely grind or chop 3 tbsp sunflower or pumpkin seeds. Add the pepper, eggs, and cooked lentils, and season with salt and chili powder. Grease 2-3 ovenproof bowls (0.75 ml – 1 l capacity) with fat, spread the vegetable mixture on top, sprinkle with grated cheese, and close or cover the lid. Place in a cold oven and bake at 150-160°C (convection oven) for 35-45 minutes. If necessary, first fill the bowls with boiled potatoes or cooked brown rice.