Lentil and Greens Casserole with Millet-Amaranth Crust

Lentil and Greens Casserole with Millet-Amaranth Crust

I moved into my current place almost two months ago and for the first time in my life, I have a gas stove.  When I realized this on my moving day, it felt like a dream come true.  I think this is what fashionable women must feel when they find their perfect pair of shoes.

The unfortunate side of this is that every time I use my dream oven, it sets off the fire alarm.  Every. time. No joke. And since I’m in the bottom floor of a house with other tenants above me, our fire alarms are connected. Meaning: when mine goes off, I make theirs go off too.

Wednesday at 9 pm: Sorry, just indulging in a late-night kale chip craving. 

Friday at 7 am: What? You’re not up roasting carrots for breakfast too?

Saturday at 6 pm: Hey neighbor, sorry about the fire alarm. Maybe I can make it up to you by bringing by an extra casserole for you. Oh, you’re not even home? That’s cool too.

Lentil and Greens Casserole with Millet-Amaranth Crust



This casserole has quickly become my fall go-to dish.  It’s hearty enough that it can easily become a one-dish meal and it’s versatile enough that you can fill it with whatever leftover veggies need to be used up in your fridge. Whether you need to appease a neighbor or please a crowd, this one won’t disappoint. 

Lentil and Greens Casserole with Millet-Amaranth Crust
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • Topping:
  • ½ cup millet
  • ½ cup amaranth
  • 2 cups vegetable broth
  • Extra Virgin Olive Oil
  • Filling:
  • 1 cup french lentils
  • 2 cups vegetable broth
  • 2 tablespoons Bragg liquid aminos
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 bunch kale, de-stemmed and chopped
  • 1 bunch collard greens, de-stemmed and chopped
  • 1 cup frozen peas
Instructions
  1. Add the millet and amaranth to a pot with 2 cups vegetable broth. Bring to a boil, cover, and reduce heat and simmer until all liquid is absorbed. Remove from heat and set aside.
  2. Meanwhile, add lentils, 2 cups vegetable broth, and Bragg liquid aminos to a medium pot. Bring to a boil and then lower to a simmer and let cook until lentils are tender and liquid is evaporated, about 30 minutes.
  3. While grains and lentils are cooking, add the olive oil, onion, and garlic to a pan over medium heat and saute for 5 minutes, until translucent. Add the kale and collard greens and cook for 10 minutes, until just tender. Add the peas and cook an additional two minutes.
  4. Turn on broiler. When lentils and greens are done, mix together and transfer to a casserole dish. Spread the cooked millet and amaranth evenly over the dish. Drizzle with olive oil and broil 4 - 5 minutes to yield a creamy grain topping with a crisp crust. Remove from oven and serve hot.
Notes
Adapted From Clean Start by Terry Walters

 

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Comments

  1. says

    Your casserole looks delicious! I love any combination of grains, beans and greens, so I know I’ll love this recipe. I don’t have any millet or collard greens on hand, so I think I’ll try quinoa and spinach instead.

  2. says

    A dream my whole life has been to have a gas range and for one reason or another it just doesn’t happen. Sigh. I hope you get the fire alarm situation fixed; how very “alarming” for you and your neighbor! The recipe looks delicious; all of my favorite stuff…

  3. Lindsay Loves Veggies says

    I don’t even have a gas stove, but our fire alarm still goes off every single time we cook! It drives me insane, and it makes my dog cry like we’re torturing him or something! Poor little dude.

    Great looking casserole, btw. Your pictures always blow my mind.

    • says

      It’s nice to know I’m not the only one with a crazy fire alarm! Any tricks you recommend? We’ve tried taking it out when we cook, but it beeps if we remove it! And my cats definitely feel tortured as well! :)

  4. says

    i recently read that you can easily put a plastic shower cap over the smoke alarm and that should prevent it from going off. I imagine it may be easier than taking the batteries out and replacing them every time you cook (which from what it sounds like is a LOT), and probably safer in the case of, you know, an actual fire.

  5. says

    also, i just made this! i substituted green and yellow split peas for the french lentils, and some carrots i had lying around for the frozen peas (i cooked them with the onion). wow, it cooked up way faster than i thought it would! no wonder it’s your go-to. thanks for sharing.

  6. says

    Your casserole looks amazing! I have this on my to try list! :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again this week!

    Stop by this week to see if you were the winner of the Sugar and Spice Prize pack! We had a super great variety of recipes and entries this week!

    Cindy from vegetarianmamma.com

  7. says

    Wow, is this ever tasty, I used all kale and substituted millet for the amaranth. Perfect for a winter day. Paired with your chocolate chia pudding, NICE!!!!!

    Kristy
    from MI

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