-
25
minPrep Time -
60
minCook Time -
85
minReady in -
perYield -
420
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Casserole
- Allergens:none
- Seasons:summer
- Cuisines:
- Courses:dinner
Recipe Description
This vegan twist on the classic Chilean casserole layers sweet corn puree with a savory filling of lentils and vegetables, creating a deliciously complex vegan feast perfect for special occasions or cozy winter dinners.
Ingredients
- 4 cups fresh corn kernels
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup red lentils
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon smoked papura
- 1 cup frozen peas
- Salt and pepper to taste
- 2 tablespoons chopped basil
Steps:
- Preheat oven to 375°F (190°C).
- In a food processor, blend corn kernels until smooth. Set aside.
- In a saucepan, heat olive oil over medium heat. Add onion and garlic, cook until onion is translucent.
- Add lentils, vegetable broth, cumin, and paprika. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Stir in peas, season with salt and pepper, and cook for another 5 minutes.
- Bake for 40 minutes, or until the top is golden.
- Let cool for 10 minutes before serving, garnished with chopped basil.
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