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🍽️ Hearty Lentil Kale Casserole

520 kcal · 30 min · 4 servings

Ingredients

• 300 g brown lentils
• 2 shallots
• 3 garlic cloves
• 1 carrot
• 500 g kale
• 2.5 tbsp olive oil
• salt
• pepper
• 400 g chopped tomatoes (can)
• 1 tbsp tomato paste (15 g)
• 2 cloves
• 150 ml vegetable broth
• 1 handful parsley (5 g)
• 2 tbsp butter (15 g each)
• 2 tbsp spelt wholemeal flour (15 g each)
• 500 ml milk (1.5% fat)
• 30 g Montello cheese (30% fat in dry matter)

Instructions

1. 1. Rinse the lentils under running water.
2. 2. Place the lentils in a pot with boiling water.
3. 3. Cook the lentils for about 15 minutes until they are still slightly firm.
4. 4. Drain the lentils and let them drip dry.
5. 5. Peel the shallots and the garlic.
6. 6. Finely dice the shallots and the garlic.
7. 7. Peel and clean the carrot.
8. 8. Dice the carrot finely as well.
9. 9. Wash the kale thoroughly.
10. 10. Pull the leaves off the tough stems.
11. 11. Tear the kale leaves into small pieces.
12. 12. Pat the kale dry with a kitchen towel.
13. 13. Heat one tablespoon of oil in a pan.
14. 14. Add the kale to the hot pan.
15. 15. Fry the kale for 4 to 5 minutes over medium heat.
16. 16. Season the kale with salt and pepper.
17. 17. Heat one tablespoon of oil in a pot.
18. 18. Add the shallots, garlic, and carrot to the pot.
19. 19. Sauté the vegetables for 3 minutes over medium heat.
20. 20. Stir the drained lentils into the vegetables.
21. 21. Add the tomatoes to the pot.
22. 22. Stir in the tomato paste.
23. 23. Add the cloves.
24. 24. Pour the broth into the pot.
25. 25. Let the mixture simmer for about 10 minutes over low heat.
26. 26. Wash the parsley.
27. 27. Shake the parsley dry.
28. 28. Finely chop the parsley.
29. 29. Finally season the lentil mixture with salt and pepper.
30. 30. Melt the butter in a pot.
31. 31. Sprinkle the flour over the melted butter.
32. 32. Lightly sweat the flour.
33. 33. Pour in the milk gradually.
34. 34. Cook the sauce, stirring constantly, for 7 to 10 minutes over low heat until it becomes creamy.
35. 35. Grate the cheese finely.
36. 36. Season the sauce with salt and pepper.
37. 37. Stir the grated cheese into the sauce.
38. 38. Grease a baking dish with the remaining oil.
39. 39. Place half of the lentil mixture into the baking dish.
40. 40. Cover the lentils with half of the kale.
41. 41. Add the remaining lentil mixture to the dish.
42. 42. Cover everything with the remaining kale.
43. 43. Pour the sauce over the casserole.
44. 44. Preheat the oven to 180 °C (convection 160 °C or gas level 2–3).
45. 45. Bake the casserole in the oven for 30 to 35 minutes until golden brown.
46. 46. Sprinkle the chopped parsley over the finished casserole.

Nutrition per serving

• kcal: 520
• Protein: 32 g · Fett/Fat: 20 g · Carbs: 52 g