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Red Lentil & Mixed Bean Casserole

Red Lentil & Mixed Bean Casserole MicrowaveableSuitable for VegetariansGluten FreeDairy Free MealsOther Recipes Under 400 Calories

Hearty and delicious: tender red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce.

£6.00 Serves 2 (580g)

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Tell Me More

  • This is bean heaven: white kidney, black-eyed and flageolet
  • Unusually, the recipe to this casserole has rarely been tweaked, despite having been on the COOK menu for years.When it’s right, it’s right

Try it with:

Lots of different things. Defrost it and use it as the filling for stuffed peppers or aubergines. It also makes a great pie: defrost; decant into a ramekin; top with some filo pastry (scrunch it up for a rustic look); then brush with oil and pop it in the oven. Or, for the less adventurous, it’s also terrific with a jacket potato.

How We Make It

This hearty recipe combines red lentils with three types of beans – flageolet, white kidney and black-eyed beans to create a warming meal that’s full of protein.

We soak the red lentils and black-eyed beans overnight to make them lovely and tender. To make the casserole sauce, we sweat sliced onions and garlic, then add the soaked red lentils, chopped tomatoes, tomato puree, some oregano and vegetable stock, and simmer for about 10 mins to ensure that while the lentils are cooked, they still retain some bite. Then we mix in the flageolet beans, white kidney beans and black eyed beans. Finally, we stir through parsley and basil to add freshness and flavour.

We oven-roast a mix of red and yellow peppers and cup mushrooms as a tasty garnish. They also add green beans and baby spinach for extra colour and texture.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)374 1,085
Energy (cal)89 258
Protein (g)4.7 13.7
Carbohydrate (g)12.1 35.1
of which: sugars (g)5.6 16.2
Fat (g)2.4 7
of which are saturates (g)0.5 1.3
Fibre (g)3.9 11.3
Sodium (g)0.3 1
Salt (g)0.75 2.5

Please Note: The details above are correct as of 7 August 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Tomato (25%), Onion, White Kidney Beans (9%), Red Lentils (5%), Mushrooms, Red Peppers, Yellow Peppers, Water, Tomato Puree, Flageolet Beans (4%), Black Eye Beans (3%), Spinach (3%), Mediterranean Vegetable Stock [Celery], Green Beans, Rapeseed Oil, Parsley, Basil, Corn Flour, Salt, Sugar, Garlic, White Pepper, Oregano.

Mediterranean Vegetable Stock contains: Onion, Artichoke, Asparagus, Red Pepper, Tomato, Potato, Celeriac, Sun-Dried Tomato, Maltodextrin, Sugar, Salt, Olive Oil, Natural Flavouring.

Please Note: The details above are correct as of 7 August 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

SERVES 2

Oven:

Remove sleeve, pierce film. Cook on a baking tray in the centre of the oven.

Oven Settings

Fan 160°C, Electric 180°C, Gas Mark 4.
45-50 mins
Allow to stand for 3 mins before serving.

Microwave:

Remove sleeve, pierce film. Cook on full power.
850W
4 mins > stir gently & re-cover > 4 mins
Allow to stand for 3 mins before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 25-30 mins.

Extra Warnings:

Steam may be released when removing film lid.

Please Note: The details above are correct as of 7 August 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Celery

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 7 August 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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