#Foodie Things #Beet & #RedLentil #Casserole #VegetarianRecipes

How pretty, no? 

The Story

This all began because I mistakenly took on the adventure of trying Cedar's Beet & Scallion flavored hummus. I love beets but I do not recommend this. However, sometimes I have a forgotten hummus tub that's about to expire, so I've just made a casserole with it. I figured that would be a good use of this un-loved hummus.

Ingredients:

1 tbs minced garlic
1 tbs sliced shallot
1 small chopped onion
1/2 bunch of watercress, finely chopped
2 cups baby spinach, chopped
1 large beet, cubed
2 tbs butter
1/4 cup red wine
2 tbs Braggs Liquid Aminos
2 c veggie broth
1-3 cups water if necessary
1 tub of hummus
1 cup of red lentil, 2/3 cooked through
standard package of stuffing mix of your choice
dash of fresh sage, thyme & rosemary
dash of scallion and parsely

Directions:

The base is chopped onion, sliced shallots, minced garlic, cubed fresh beets, sauteed in butter til tender, then stir in some finely chopped half bunch of watercress, 1 cup of baby spinach and 1/2 cup of red wine with a little bit of Bragg's liquid aminos, & 1/4-1/2 c of broth, bring to high heat to cook off the alcohol then set to simmer, covered until the beets are al dente. I also cooked a cup of red lentils, just under-done (about 1/3 less than the recommended time). Add those with a tub of beet & scallion flavored hummus from Cedar's (or plain or other flavor hummus) and 2 cups of veggie broth, add the rosemary, sage & thyme, then add whatever stuffing mix you have. See that it is sufficiently moist. Add more broth or water if it is not. Let everything mix together under med low heat , until is smells/feel/taste married together and moist enough, then put in casserole dish. Bake at 375 covered for 1/2 half hour, then uncovered for another 1/2 half. Sprinkle scallion and parsley garnish. It's really yummy & healthy.

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