Mixed Greens and Wild Mushroom Casserole

Mixed Greens and Wild Mushroom Casserole

1 cup red lentils

2 cups veggie stock (I used veggie bullion cubes)

1 bay leaf

2 cups grated sharp cheddar

2 cloves garlic, minced

1 bag of frozen, chopped mixed greens (I found this at Whole Foods), thawed and wrung out; or equivalent fresh

1 leek, chopped finely

10-12 oz. chopped mushrooms - button, shiitake, maitake... it's all good

1 ½ cups fresh whole wheat bread crumbs

1-1 ½ Tbs. Dijon mustard

1 Tbsp. lemon juice

2 eggs

salt & pepper

1) Preheat oven to 375. Prepare spinach, breadcrumbs, cheese, leeks, garlic, & mushrooms.

2) Put stock, or water and bullion, in a small sauce pot and add lentils and bay leaf. Bring to a boil, then turn heat down, cover and simmer for 15-20 minutes until liquid absorbs and lentils are soft. Discard bay leaf.

3) While lentils are cooking, sauté leeks, garlic and mushrooms in pan. When leek/garlic/mushroom mixture is done, fish out a handful of nice-looking sliced mushrooms for the top of the casserole.

4) Put sautéed leek/garlic/mushroom into a large mixing bowl, and add lentils, spinach and breadcrumbs. Add mustard. Add cheese last, then salt & pepper to taste.

5) Lightly beat two eggs and stir in lemon juice, then add to mixture in bowl.

6) Spoon into a loaf pan (arrange mushroom slices on top if you want) and bake at 375 degrees for an hour until golden.

7) I usually serve with mushroom gravy, mashed potatoes and cranberry sauce.