Roasted Vegetable Dal Casserole
A hearty, comforting casserole made with roasted vegetables and a rich, flavorful dal sauce. Perfect for a cozy Italian-inspired dinner.
Ingredients
- ●1 cup dalsplit red or yellow lentils
- ●1 medium onionchopped
- ●2 medium carrotpeeled and chopped
- ●1 medium zucchinisliced
- ●1 medium eggplantsliced
- ●2 medium tomatocanned or fresh
- ●3 cloves garlicminced
- ●2 tablespoons olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic, carrot, zucchini, and eggplant to the skillet. Cook for an additional 5 minutes.
- 4
In a separate saucepan, combine the dal, tomato, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the dal is tender.
- 5
In a 9x13 inch baking dish, arrange a layer of the roasted vegetables. Spoon half of the dal sauce over the vegetables, followed by half of the remaining vegetables.
- 6
Repeat the layers, ending with a layer of dal sauce on top.
- 7
Cover the dish with aluminum foil and bake for 25-30 minutes.
- 8
Remove the foil and continue baking for an additional 10-15 minutes, or until the top is lightly browned.
- 9
Remove from the oven and let cool for a few minutes before serving.