• 25
    min
    Prep Time
  • 60
    min
    Cook Time
  • 85
    min
    Ready in

  • per
    Yield
  • 420
    cal
    Calories
  • User Review:
    0
  • User Rating:

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:

  1. Preheat oven to 375°F (190°C).
  2. In a food processor, blend corn kernels until smooth. Set aside.
  3. In a saucepan, heat olive oil over medium heat. Add onion and garlic, cook until onion is translucent.
  4. Add lentils, vegetable broth, cumin, and paprika. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
  5. Stir in peas, season with salt and pepper, and cook for another 5 minutes.
  6. Bake for 40 minutes, or until the top is golden.
  7. Let cool for 10 minutes before serving, garnished with chopped basil.

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