Lentil Zuke Bake
This is so good right out of the oven and the next day cold or microwaved. Smells so good as it bakes in oven, too. This will be a family favorite and is an easy vegetarian casserole to make ahead and uses up zucchini if you find you have an over abundance. Serve this with a crunchy green salad and melon on the side - dinner’s ready without a lot of trouble...just my kind of cooking.
16 oz. dry brown lentils
3 c.+ water
2 t. salt
dash black pepper
dash cayenne pepper
4 t. chili powder
3 c. zucchini, grated with skin on
3 c. onions, diced - leeks work well too
3 c. cheddar cheese, shredded fine
1 c. celery, diced
6 eggs, whisked
Preheat oven to 350 degrees. In a large sauce pan, add lentils, water, salt, pepper, cayenne pepper, and 4 t. chili powder. Cover and bring to a boil, then simmer 20 min. Take off the burner, leave covered to sit for 30 min. to let the residual heat finish cooking. In a large mixing bowl add seasoned lentils, zucchini, onions, cheddar cheese, and celery. Toss together to mix well. Pour eggs over all covering everything, stirring to mix in eggs. Transfer to a large baking dish, bake 1 1/2 hrs. until the egg mixture sets up.
When I’m not thinking about how to speed through my food prep time, I’m sewing cotton pocket canvas aprons for my online shop - www.etsy.com/shop/topdrawerthreads .
Or I’m putting the finishing touches on hand knit hats worked by me from upcycled recycled yarn gleaned from local sources for my other shop - www.etsy.com/shop/topdraweryarns .
My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers in fun, frolicsome prints and colors.
My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled yarns into hand knit brightly striped afghans and scarves.
My younger daughter has an online shop - www.etsy.com/shop/shroombloombags - where she designs and crochets upcycled yarns into funky mushroom inspired shoulder bags.