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
Recipe type: Entree
Serves: 4
  • 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
  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.
Adapted From Clean Start by Terry Walters


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