A hearty black lentil casserole with vegetables and a creamy cashew–sunflower sauce, perfect for a nourishing and filling meal.

Yield: ~2 L (8 cups), serves 4 | Prep: ~15 min (+ soaking) | Cook: ~30 min | Total: ~45 min

Ingredients

Casserole

• 3 dl (1¼ cups) black lentils
• 100 g (3.5 oz) carrots
• 1 bell pepper
• 1 large onion
• 2 garlic cloves
• 1 tbsp salt
• 1 bay leaf
• 1 tsp thyme
• 1 liter (4¼ cups) water

Cashew Sunflower Cream

• 1 dl (⅖ cup) raw cashews
• 0.5 dl (3 tbsp) sunflower seeds
• 1.5 dl (⅔ cup) water

Instructions

Preparation

1. Soak the lentils in water for at least 6 hours or overnight.
2. Drain and rinse before cooking.

Casserole

1. Add the soaked lentils and water to a pot.

2. Add the bay leaf and bring to a boil over medium heat.

3. Dice the carrots and set aside.

4. Chop the bell pepper and onion and set aside.

5. Press or finely mince the garlic.

6. When the lentils begin to soften, add the carrots, salt, and thyme.

7. Cook for a few more minutes, stirring occasionally.

8. Add the bell pepper, onion, and garlic.

9. Continue cooking until the vegetables and lentils are tender.

Cashew Sunflower Cream

1. Add the cashews, sunflower seeds, and water to a blender.
2. Blend until smooth and creamy.

Final Assembly

1. Pour the cream into the casserole.
2. Stir well and let it simmer for a few more minutes.
3. Remove the bay leaf before serving.

Serving

1. Serve warm with boiled potatoes.

Tips & Variations

• Store leftovers in the refrigerator and reheat gently. You can also blend the casserole until smooth and creamy and use it as a spread or vegetable dip.