Foodie Things: My Beet and Red Lentil Casserole - a Delicious Vegetarian Recipe

How pretty, no? 

The Story

This all began because I mistakenly took on the adventure of trying Cedar's Beet & Scallion flavored hummus. I love beets but I do not recommend this. However, sometimes I have a forgotten hummus tub that's about to expire, so I've just made a casserole with it. I figured that would be a good use of this un-loved hummus.


1 tbs minced garlic
1 tbs sliced shallot
1 small chopped onion
1/2 bunch of watercress, finely chopped
2 cups baby spinach, chopped
1 large beet, cubed
2 tbs butter
1/4 cup red wine
2 tbs Braggs Liquid Aminos
2 c veggie broth
1-3 cups water if necessary
1 tub of hummus
1 cup of red lentil, 2/3 cooked through
standard package of stuffing mix of your choice
dash of fresh sage, thyme & rosemary
dash of scallion and parsely


The base is chopped onion, sliced shallots, minced garlic, cubed fresh beets, sauteed in butter til tender, then stir in some finely chopped half bunch of watercress, 1 cup of baby spinach and 1/2 cup of red wine with a little bit of Bragg's liquid aminos, & 1/4-1/2 c of broth, bring to high heat to cook off the alcohol then set to simmer, covered until the beets are al dente. I also cooked a cup of red lentils, just under-done (about 1/3 less than the recommended time). Add those with a tub of beet & scallion flavored hummus from Cedar's (or plain or other flavor hummus) and 2 cups of veggie broth, add the rosemary, sage & thyme, then add whatever stuffing mix you have. See that it is sufficiently moist. Add more broth or water if it is not. Let everything mix together under med low heat , until is smells/feel/taste married together and moist enough, then put in casserole dish. Bake at 375 covered for 1/2 half hour, then uncovered for another 1/2 half. Sprinkle scallion and parsley garnish. It's really yummy & healthy.