4.8
(9)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Mist your casserole with cooking spray (or use olive oil). Add the onions, salt, pepper, thyme and brown sugar and cook over low heat for 5 minutes until onions are slightly softened.
Step 2
Add the minced garlic and mushrooms and sauté for five minutes until the mushrooms have started to colour.
Step 3
Pour in the red wine and balsamic vinegar and bring to a simmer. Stir in the tomato paste.
Step 4
Add the squash, carrots and lentils and vegetable stock and bring to a simmer.
Step 5
Slow cook over low heat, stirring occasionally, for about 30 minutes or until the lentils are soft.
Step 6
Check the seasoning and add salt and pepper. Garnish with chopped rosemary and serve.
Your folders
delightfuladventures.com
5.0
(13)
10 minutes
Your folders
itdoesnttastelikechicken.com
5.0
(33)
45 minutes
Your folders
plantpowercouple.com
5.0
(1)
Your folders
damntastyvegan.com
4.4
(8)
40 minutes
Your folders
theharvestkitchen.com
4.4
(152)
30 minutes
Your folders
brandnewvegan.com
4.8
(24)
Your folders
slenderkitchen.com
2 hours, 15 minutes
Your folders
myquietkitchen.com
4.9
(12)
30 minutes
Your folders
copykat.com
4.0
(2)
120 minutes
Your folders
tasteofhome.com
5.0
(6)
50 minutes
Your folders
yupitsvegan.com
4.8
(13)
45 minutes
Your folders
acouplecooks.com
4.5
(19)
35 minutes
Your folders
healthylivingjames.co.uk
4.7
(63)
35 minutes
Your folders
modernfarmhouseeats.com
4.8
(11)
200 minutes
Your folders
thetravelpalate.com
5.0
(1)
45 minutes
Your folders
jamieoliver.com
Your folders
thecheekychickpea.com
5.0
(25)
35 minutes
Your folders
thecheekychickpea.com
5.0
(26)
35 minutes
Your folders
thecheekychickpea.com
5.0
(26)
35 minutes