With a large batch of basil oil in my fridge, I decided to use it for a hearty casserole. It's so versatile, my last recipe being a fresh zesty avocado salad so this time I went with a filling earthy dish. I used leeks instead of onions as it added a mild sweet flavour, helped along with carrots and winter melon. If you can't find winter melon, you can use zucchinis instead. I got mine from Subiaco Markets, but most asian stores will usually have them as well. It's actually recognised for its medicinal properties in Ayurvedic medicine. In Chinese cuisine, it's often cooked with meat or put into soup, making dishes sweeter and more mild. The earthy flavours of the mushrooms and lentils balance this dish out perfectly.
Vegetable Lentil Casserole with Basil Oil
1 can brown lentils
1 leek (white and light green part)
2 carrots
1/2 winter melon (use small zucchini as substitute)
7 mushrooms
1/2 cup basil oil
1/2 cup vegetable stock
1/2 tsp oregano powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp mustard powder
1 TBS apple cider vinegar
1. Preheat oven to 200˚C
2. Prepare all the vegetables. Cut the carrots into 1/2 inch chunks, slice the mushrooms, cut the leek into 1 inch pieces then halve them and cut the winter melon into chunky pieces, make sure you peel the skin, then spoon out the middle seed part. With this casserole I like big chunky vegetables rather than diced, as this adds texture
3. In a large bowl, mix the spices, basil oil and vinegar, then add the vegetables with the strained lentils. Gently stir through to make sure the dressing is mixed well
4. Put into a heat proof casserole dish, I used a bread pan which works just as well, then cover will foil and put it into the oven for an hour
5. Once it's done, take the foil off but leave it in the oven for another 15 mins with the residual heat. This will brown the top and also dry it out a little
6. Serve on it's own, dress it with more basil oil or chopped coriander, or with sourdough, or have it as a side dish with a big green salad
2. Prepare all the vegetables. Cut the carrots into 1/2 inch chunks, slice the mushrooms, cut the leek into 1 inch pieces then halve them and cut the winter melon into chunky pieces, make sure you peel the skin, then spoon out the middle seed part. With this casserole I like big chunky vegetables rather than diced, as this adds texture
3. In a large bowl, mix the spices, basil oil and vinegar, then add the vegetables with the strained lentils. Gently stir through to make sure the dressing is mixed well
4. Put into a heat proof casserole dish, I used a bread pan which works just as well, then cover will foil and put it into the oven for an hour
5. Once it's done, take the foil off but leave it in the oven for another 15 mins with the residual heat. This will brown the top and also dry it out a little
6. Serve on it's own, dress it with more basil oil or chopped coriander, or with sourdough, or have it as a side dish with a big green salad
