Since adding vegetarian to about half our weekly meals several years ago, I have come to appreciate a casserole or in this case a “bake.” There’s really no difference. Combine a bunch of complimentary ingredients and top with some cheese. So much right.
This dish can be altered by switching out lentils with couscous or quinoa. Or you can replace swiss chard with any other green like spinach or kale. Some added cubed sweet potatoes would be a nice addition too.
It does feel more like a fall comfort dish than something to make on a 70 degree day in May. Even so, this dish has a lot of versatility and can be enjoyed anytime of year.
Swiss Chard, White Bean and Lentil Bake
- 2 cups cooked lentils
- 1 large onion, diced
- 3 garlic cloves, minced
- 1bunch swiss chard, chopped
- 1 can cannelini beans, rinsed and drained
- 1 can fire roasted diced tomatoes, drained
- 1 cup grated Parmigiano Reggiano
- 1/3 cup pine nuts
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Preheat oven at 375 degrees. Heat onion and garlic in a small pot with olive oil on medium-high heat for about 5 minutes until onions are translucent. Add the tomatoes, beans, basil, salt, and pepper to the onions and cook together for another 3 minutes then add the swiss chard and cook for a couple minutes to soften.
- In a small baking dish, add the cooked lentils and then fold in the pot of vegetables. Add the pine nuts mixing everything together in the baking dish then top with grated cheese and cover with aluminum foil.
- Cook in the oven for 20 minutes. Remove the foil and cook for 5 minutes uncovered. Remove and serve.