Mushroom Lentil & Red Cabbage Casserole

Mushroom Lentil & Red Cabbage Casserole

(Serves 4)

Ingredients:

1 red onion, sliced into crescents

1/4 small red cabbage, chopped into bite size pieces

3 garlic cloves, roughly chopped

1 handful of raw cashew nuts, roughly chopped

¼ tsp of fennel seeds

3 thyme sprigs

1 bay leaf

16 small button mushrooms

1 cup of liquid vegetable stock

1½ cups of cooked brown lentils

salt and pepper to taste

2 cups wholemeal couscous to serve

Method:

Saute the onions, garlic, fennel seeds, bay leaf and thyme sprigs until the onions are soft. Add one cup of vegetable stock and stir. Add the button mushrooms. Add one and a half cups of cooked brown lentils and stir. When boiling, cover with a lid, reduce the heat to a simmer and cook for ten minutes. Remove the lid, turn off the heat and add the shredded red cabbage. Stir, replace the lid and let it sit for five minutes. Add salt and pepper to taste, then serve with wholemeal couscous.

Download The Recipe Click The Image Below

Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:

-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.

Click the button below to gain download access.