I got a package of orange lentils to try.
I really wanted to make a warm and delicious casserole and I've made it.
It took me about an hour to make it and it was all gone like I didn't spend no time in the kitchen.
When cooking, there are almost no rules, so when I season food, I tend to just throw the spices into the pot and kinda guess how much was it.
You can season as you wish or use my quantities.
This is a warm, delicious and very easy to prepare vegan casserole.
250 gram orange lentils (0.551 pound)
2 large carrots and 2 small carrots, cubed
1 large red bell pepper, cubed
1 large onion, cubed
1 Tbsp. oil (I use canola)
2 frozen and mashed garlic cubes or 2 garlic cloves mashed
260 gram tomato puree (9.171 ounces)
2 Tbsp. pure maple syrup
1 Tbsp. red paprika (a bit heaping Tbsp.)
1 tsp. hot crushed chili flakes
1/4 tsp. black pepper
salt to taste
water - about 4.5 cups, measured with the tomato puree can (about 41.269 ounces)
Heat oil in a pan and fry the onion for 2-3 minutes.
Add the veggies and the orange lentils and stir.
Lower the heat to a small-medium heat, add the garlic and stir well.
Add the tomato puree, maple and water and stir.
Add the spices, except from the salt (otherwise the lentils will get harden).
Cook for about 30 minutes or until soft, every now and then stir and check to see if missing water.
Just before taking out of the heat, season with salt and taste.
Serve and enjoy :-)