Baked Lentil & Zucchini Casserole

1. 1 Red lentilspack 450 g ≈ $2.40 55 g
2. 2 Zucchini≈ $3.00 per kg 125 g
3. 3 Onions≈ $1.60 per kg 19 g
4. 4 Bell peppers≈ $6.00 per kg 30 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Ground black pepper 1 g
7. 7 Fresh rosemarypack 20 g ≈ $2.00 2 g
8. 8 Rolled oatspack 400 g ≈ $2.60 10 g
9. 9 Salt 2 g
10. 10 Sunflower oil 13 ml
11. 11 Olive oil 13 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the lentils, cover with water in a 1:2 ratio, and simmer for 10–12 minutes until tender, then drain. Preheat the oven to 350°F (180°C).

2. Finely chop the onion³ and bell⁴ pepper, sauté in sunflower oil for 5 minutes, then add minced garlic⁵ and cook for another minute.

3. Grate the zucchini², season with salt, and let sit for 5 minutes to release moisture, then drain.

4. Mix half the lentils with the zucchini² and rolled⁸ oats, and let sit for 5 minutes.

5. Stir in the sautéed vegetables, salt, pepper, and finely chopped rosemary.

6. Transfer to a baking dish, top with the remaining lentils, drizzle with olive oil, cover, and bake at 350°F (180°C) for 25 minutes until thickened.

In short

• In the planner this dish is cooked for two days: reheat on day two.