Forget the tofurkey; this holiday centerpiece is a delicious mixture of vegetables and lentils, topped with a beautiful red cranberry glaze. The colorful casserole is reminiscent of fall foliage, and the flavor is autumnal too!
On the Ingredients
- Lentils are a great source of fiber and protein, and one of the least processed plant-based proteins you can find. They have an earthy flavor and a nutty aftertaste. There are a few different kinds with subtle differences in flavor and texture. It should be noted that if you’re restricting carbs, lentils are probably not the best choice, as half a cup has around 20 grams of carbohydrates. (Read more about lentils.)
- Cranberries are well known for having unique plant compounds that may help prevent UTIs, but they also have lots of vitamins C, E, and K1, plus copper and Manganese. Cranberries also have a lot of antioxidants which are mainly concentrated in the skin, and therefore get lost in the ever-popular juice. (More on the health benefits).
Holiday Lentil Casserole with Cranberry Glaze
12
servings30
minutes1
hour20
minutes1
hour50
minutesForget the tofurkey; this holiday centerpiece is a delicious mixture of vegetables and lentils, topped with a beautiful red cranberry glaze. The colorful casserole is reminiscent of fall foliage, and the flavor is autumnal too!
Ingredients
1 cup red lentils
3 cups water + 8 tbsp (separated)
3 cups finely chopped mushrooms
2 cups chopped eggplant
olive oil
1 medium onion (diced)
1 large carrot (diced)
3 stalks celery (diced)
1 red bell pepper (diced)
2 tbsp ketchup
1/2 tsp black pepper
1 tsp salt
3 cloves garlic (minced)
1 bunch cilantro (chopped)
1 tsp fresh thyme
1 tbsp flax meal or ground flax
2 tbsp gluten-free flour
1 lb fresh cranberries
1 - 1 1/2 cups sugar OR monkfruit sweetener
Directions
- Preheat the oven to 350° F. Combine the mushroom and eggplant on a baking tray and drizzle with olive oil. Bake for 15 minutes.
- In a small saucepan, combine 3 cups water and the lentils, then bring to a simmer. Cook for 10 minutes, until the lentils are al dente. Drain and set aside.
- Heat a large skillet or frying pan over a medium-low flame. Grease with olive oil and add the onion, carrot, celery, and red pepper. Sauté until the onions are translucent, then add the ketchup, salt and pepper, and garlic.
- Continue sautéing for another 5 minutes, stirring frequently, then remove from heat. Combine the flax meal with 3 tbsp water and let sit for 5 minutes.
- In a mixing bowl, combine the lentils, mushroom and eggplant, sautéed veggies, flax egg, and flour. Finally, add the cilantro and thyme.
- Pack the mixture into an 8x11 or similarly sized casserole dish. Bake for 25 minutes.
- While it bakes, put the cranberries and 5 tbsp of water into a small saucepan. Cover, and cook over medium-low heat until the cranberries begin to burst. Add the sweetener, starting with the smaller amount and adding more to preference. Continue to cook until the glaze is cooked down to a thick sauce.
- Take the casserole out of the oven and cover the top with the glaze. Place back in the oven and bake for another 20 minutes. Serve hot!
