Best 4 Zulandts Lentil Casserole Recipes

Are you searching for a hearty and flavorful dish that will tantalize your taste buds? Look no further! The zulandts lentil casserole is an exquisite culinary creation that seamlessly blends the earthy flavors of lentils with a delightful combination of spices, vegetables, and herbs. Originating from the vibrant culinary traditions of the Zulu people of South Africa, this casserole is not only a feast for the senses but also a nourishing and wholesome meal that is perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

ZULANDT'S LENTIL CASSEROLE

Zulandt's Lentil Casserole image

A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.

Provided by DONNA

Categories Main Dish Recipes Casserole Recipes Rice

Time 2h20m

Yield 8

Number Of Ingredients 13

Ingredients

2 ¾ cups water
3 cubes vegetable bouillon
1 ½ cups brown rice
2 tablespoons vegetable oil
1 medium zucchini, chopped
1 white onion, chopped
1 ½ tablespoons cumin
2 teaspoons dried oregano
2 cups dry brown lentils
6 cups water
salt and pepper to taste
1 (8 ounce) package sharp Cheddar cheese, grated and divided
¾ cup bread crumbs

Steps:

In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
Preheat oven to 375 degrees F (190 degrees C).
Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
Bake in the preheated oven just until cheese has melted, about 10 minutes.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 66.5 g, Cholesterol 29.4 mg, Fat 15 g, Fiber 17.1 g, Protein 24.1 g, SaturatedFat 6.9 g, Sodium 551.6 mg, Sugar 3.2 g

MEDITERRANEAN LENTIL CASSEROLE

Mediterranean Lentil Casserole image

Most of our friends are into healthy eating so I am always on the look out for something healthy but yummy as well. I got this recipe from Hello magazine. This dish is ideal for non meat- eaters, its easy to prepare and its packed with nutritious and flavourful vegetables.

Provided by Pinaygourmet 345142

Categories One Dish Meal

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 medium red onion, chopped
1 sun- dried chili, deseeded and finely chopped
3 garlic cloves, peeled and chopped
50 g sun-dried tomatoes, rinsed and roughly chopped
1 large carrot, trimmed, peeled and diced
2 sticks celery, trimmed and chopped
6 ounces puy lentils
18 fluid ounces vegetable stock
1 (400 g) can chopped tomatoes
1 (400 g) can chickpeas
fresh ground black pepper
handful fresh parsley, roughly chopped

Steps:

Heat the oil in a large flameproof casserole dish, add the onion and cook over medium heat until softened. Stir in the chilli and garlic and cook for 1 minute, then add the sun-dried tomatoes,carrot and celery and cook for a further 2-3 minutes.
Meanwhile, put the Puy lentils into a sieve and rinse under running cold water. Add to the pan with the stock and chopped tomatoes, cover with a lid and simmer for 20 minutes.
Drain the chickpeas and add to the casserole, then cook for 5 more minutes or until the lentils are tender.
Season the casserole with black pepper and serve in warmed bowls with a sprinkling of chopped fresh parsley.

Nutrition Facts : Calories 607.2, Fat 17.5, SaturatedFat 2.4, Sodium 1193.8, Carbohydrate 95.5, Fiber 23.7, Sugar 21.1, Protein 24.4

ZULANDT'S LENTIL CASSEROLE

Zulandt's Lentil Casserole image

A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.

Provided by DONNA

Categories Rice Casserole

Time 2h20m

Yield 8

Number Of Ingredients 13

Ingredients

2 ¾ cups water
3 cubes vegetable bouillon
1 ½ cups brown rice
2 tablespoons vegetable oil
1 medium zucchini, chopped
1 white onion, chopped
1 ½ tablespoons cumin
2 teaspoons dried oregano
2 cups dry brown lentils
6 cups water
salt and pepper to taste
1 (8 ounce) package sharp Cheddar cheese, grated and divided
¾ cup bread crumbs

Steps:

In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
Preheat oven to 375 degrees F (190 degrees C).
Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
Bake in the preheated oven just until cheese has melted, about 10 minutes.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 66.5 g, Cholesterol 29.4 mg, Fat 15 g, Fiber 17.1 g, Protein 24.1 g, SaturatedFat 6.9 g, Sodium 551.6 mg, Sugar 3.2 g

BAKED LENTIL CASSEROLE

Baked Lentil Casserole image

The herbs added to this casserole make it so flavorful. Add a salad and you've got a healthy, delicious, meat-free dinner. Also works great as a side item.

Provided by AngelaTN

Categories One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 1/4 cups water
1 3/4 cups dry lentils, rinsed
1 cup onion, chopped
2 medium carrots, sliced thin
2 stalks celery, sliced thin
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
1 bay leaf
2 cups chopped fresh tomatoes
10 ounces 2% milk cheddar cheese, shredded

Steps:

Preheat oven to 350.
Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
Cover and bake for 45 minutes.
Remove from oven and stir in tomatoes.
Recover and bake an additional 15 minutes.
Remove from oven and sprinkle with cheese.
Bake uncovered for 5 minutes or until cheese is melted.
Remove bay leaf before serving.

Tips:

Soak the lentils ahead of time: This will help them cook more evenly and quickly. You can soak them overnight or for at least 30 minutes before cooking.
Use a variety of lentils: This will give your casserole a more complex flavor and texture. Some good options include green lentils, brown lentils, and red lentils.
Don't overcook the lentils: They should be tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
Add plenty of vegetables: This will make your casserole more nutritious and flavorful. Some good options include carrots, celery, onions, and garlic.
Use a flavorful broth: This will add depth and flavor to your casserole. You can use chicken broth, vegetable broth, or even beef broth.
Season your casserole well: This will help bring out the flavors of the other ingredients. Some good seasonings to use include salt, pepper, garlic powder, and onion powder.
Top your casserole with cheese: This will give it a golden brown crust and make it even more delicious. Some good options include cheddar cheese, Parmesan cheese, and mozzarella cheese.

Conclusion:

Lentil casserole is a delicious, hearty, and nutritious meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own tastes. So next time you're looking for a quick and easy meal, give lentil casserole a try!