Beans and Lentil Lasagna
Ingredients
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 1 tsp dry basil
- 1 tsp dry oregano
- 1 tsp dry mint
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp concentrated tomato paste
- 2 carrots, diced
- 2-4 celery stalks, sliced
- 1/4 cup sun-dried tomato, roughly chopped
- 1 can whole peeled tomato
- 1 can brown lentils
- 1 can black beans
- Half lemon, juiced
- Salt and pepper
- 1 broccoli, cut into small florets
- 1 big handful fresh parsley, finely chopped
- Nutritional yeast
- Pine nuts
- Wholemeal lasagna sheets
Preparation
In a large casserole or frying pan, sauté onion and garlic until fragrant
Add all the spices and tomato paste, continue to sauté to bloom the flavor, deglaze the pan if needed
Add sun-dried tomato, carrot, and celery, sauté for another 5 minutes
Add canned tomato, lentils, and black beans along with their juice, stir to combine
Squeeze in lemon juice and season with salt and pepper
Cook on high heat to boil and continue to simmer on medium heat for 15-20 minutes
Add broccoli and fresh parsley and turn off the heat
In a baking dish, layer the filling and lasagna sheets and sprinkle nutritional yeast and pine nuts
Bake in the oven at 180°C for 40-45 minutes until cooked
Notes
Serve 4-5 people
