Ingredients
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1 cup dried French green lentils (du Puy), rinsed dried french green lentils1 cup dried French green lentils (du Puy), rinsed
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1 1/2 cups cooked cannellini beans (or white beans), drained and rinsed cooked cannellini beans1 1/2 cups cooked cannellini beans (or white beans), drained and rinsed
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4 cups low-sodium vegetable broth vegetable broth4 cups low-sodium vegetable broth
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1 large yellow onion, finely chopped yellow onion1 large yellow onion, finely chopped
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3 cloves roasted garlic, mashed roasted garlic3 cloves roasted garlic, mashed
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2 medium carrots, diced carrots2 medium carrots, diced
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2 celery stalks, diced celery2 celery stalks, diced
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1 small leek, sliced (white and light green parts) leek1 small leek, sliced (white and light green parts)
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1 tablespoon tomato paste tomato paste1 tablespoon tomato paste
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2 tablespoons fresh thyme leaves (or 2 teaspoons dried) fresh thyme leaves2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
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1 tablespoon chopped fresh rosemary (or 1 teaspoon dried) fresh rosemary1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
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2 bay leaves bay leaves2 bay leaves
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1 teaspoon smoked paprika smoked paprika1 teaspoon smoked paprika
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1/2 teaspoon ground black pepper ground black pepper1/2 teaspoon ground black pepper
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Salt to taste saltSalt to taste
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2 tablespoons olive oil (optional, or use vegetable broth for oil-free) vegetable broth2 tablespoons olive oil (optional, or use vegetable broth for oil-free)
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1 cup gluten-free breadcrumbs gluten-free breadcrumbs1 cup gluten-free breadcrumbs
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2 tablespoons chopped fresh parsley fresh parsley2 tablespoons chopped fresh parsley
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Zest of 1 lemon lemonZest of 1 lemon
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1 teaspoon Dijon mustard dijon mustard1 teaspoon Dijon mustard
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1 tablespoon nutritional yeast nutritional yeast1 tablespoon nutritional yeast
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Extra parsley and lemon wedges, to serve lemonExtra parsley and lemon wedges, to serve
Directions
Prepare the filling on the stovetop, then bake the casserole to achieve a golden, crunchy breadcrumb crust. Serve hot with fresh parsley and lemon for a bright, herby finish. For a richer flavor, roast the garlic in advance by wrapping a whole head in foil and baking at 400°F (200°C) for 35 minutes, then squeeze out the cloves. This dish is even better made a day ahead and reheated.
Steps
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1
Done
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Preheat oven to 375°F (190°C). |
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2
Done
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In a large oven-safe Dutch oven or casserole dish, heat olive oil (or 2 tbsp vegetable broth for oil-free) over medium heat. |
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3
Done
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Add onion, leek, carrot, and celery. Sauté for 5-7 minutes until soft. |
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4
Done
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Stir in tomato paste, roasted garlic, smoked paprika, thyme, rosemary, bay leaves, and black pepper. Cook for 1 minute until fragrant. |
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5
Done
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Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. |
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6
Done
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Stir in cannellini beans, Dijon mustard, and salt to taste. Simmer another 10 minutes, until lentils are tender and mixture is thickened. |
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7
Done
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In a small bowl, combine gluten-free breadcrumbs, parsley, lemon zest, and nutritional yeast. |
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8
Done
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Remove bay leaves from the lentil mixture. Sprinkle breadcrumb topping evenly over the cassoulet. |
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9
Done
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Transfer to oven and bake, uncovered, for 20-25 minutes, until topping is golden and crisp. |
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10
Done
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Garnish with extra parsley and serve with lemon wedges. |
