Lentil and roasted vegetable casserole

 This is a delicious fall/ winter dish. All the info can be found here: https://www.rebelrecipes.com/ultimate-winter-lentil-roast-veg-bake/

Note: really good served with cranberry sauce. The website says she cooks it for a Christmas dish. 

The ingredients are listed below, but go to the above link for the directions —

For the roast veg topping

• 1/2 large cauliflower chopped into florets
• 1 medium sweet potato peeled and chopped into small chunks
• 3 carrots peeled and chopped into small chunks
• 2 medium potatoes peeled and chopped into small chunks
• 1 tbsp olive oil
• Sea salt
• Black pepper
• 2 tbsp coconut yogurt or plant-based yogurt (me regular extra)
• 2 tbsp nutritional yeast (me omit)
• 1 tsp sea salt
• 1 tsp Dion mustard
• Black pepper

For the caramelised onions

• 3 onions roughly chopped into slices
• 2 tbsp olive oil
• Pinch sea salt

For the filling ingredients

• 2 large onions chopped roughly (used 1 plus dried minced onion)
• 3 tbsp extra virgin olive oil
• 6 cloves garlic sliced
• 300 g dark green or Puy lentils rinsed (me brown ones)
• 1.5 L water-(6 cups)
• 1 tbsp bouillon stock ( me used fry beef bullion pack)
• 250 g mushrooms chopped
• Juice 1/2 lemon
• 2 tsp sea salt
• 2 tbsp balsamic glaze (me 1 tablespoon balsamic vinegar)
• 1 tbsp vegan Worcester sauce
• 2 tbsp extra virgin olive oil
• 1 tsp tamari (me closer to a tablespoon)
• Twist black pepper

For the toppings

• Handful walnuts
• Drizzle olive oil

Note: I had to up the temperature for the roasting of the vegetables— I started at 350, but after 30 minutes I upped it to 400 then 425. Also since I used the brown lentils I was careful not to overcook—you don’t want them mushy.