Baked Lentil & Root Vegetable Casserole with Egg

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 180 °C (355 °F).

Step 2

2. In a large skillet or baking dish, sauté garlic, carrots, parsnips, and celery in olive oil for 5 min.

Step 3

3. Add rinsed lentils, thyme, bay leaf, salt, and stock.

Step 4

4. Cover with foil and bake for 40–45 min, stirring halfway.

Step 5

5. In the last 5 min, stir in spinach to wilt.

Step 6

6. Remove from oven, discard bay leaf.

Step 7

7. Top each serving with one halved boiled egg.

Step 8

8. Drizzle lemon juice and garnish with parsley.