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Red Lentil & Mixed Bean Casserole
Hearty and delicious: tender red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce.
- 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:
- It 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 or rice, salad and greens.
*This recipe is made with ingredients most vegans would approve of and is part of our growing range of vegan-friendly dishes. Although we can't claim official vegan certification (as we don't have a designated area in the COOK Kitchen), we know plenty of vegans who would happily eat 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.
|Typical Values||Per 100g||Per Portion|
|of which: sugars (g)||3.1||9|
|of which are saturates (g)||0.2||0.5|
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
Chopped Tomatoes (19%) (contain: Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid), Water, Onions (9%), Cannellini Beans (9%), Red Kidney Beans (9%), Black Eye Beans (6%), Red Lentils (4%), Tomato Puree (4%), Cup Mushrooms (4%), Yellow Peppers (3%), Red Peppers (3%), Rapeseed Oil, Green Beans (3%), Baby Spinach (3%), Mediterranean Vegetable Stock (contains: Partially Reconstituted Vegetables (Onion, Red Bell Pepper, Artichoke, Celeriac, Potato), Tomato Puree, Salt, Sugar, Maltodextrin, Sun-Dried Tomato Paste (Sun-Dried Tomato, Sunflower Oil, Salt, Natural Flavouring, White Wine Vinegar, Black Pepper), Olive Oil, Natural Flavouring), Garlic, Basil, Oregano, Cornflour, White Pepper.
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.
Steam may be released when removing film.
Steam may be released when removing film lid.
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The COOK Kitchen
Kent ME10 3HH
t: 01732 759000