Savory Lentil and Black Bean Casserole

This hearty casserole combines the earthiness of lentils and black beans with the sweetness of pineapple and the crunch of cabbage, creating a delightful balance of flavors and textures. Enhanced with aromatic ginger, cinnamon, and sesame, this dish is not only satisfying but also adheres to Whole30 dietary guidelines, making it a wholesome meal option.

Ingredients:

• 1 cup lentils, rinsed
• 1 cup black beans, cooked
• 1/2 lb ground beef
• 1 cup quinoa, rinsed
• 1 cup chopped cabbage
• 1 cup mushrooms, sliced
• 1/2 cup corn kernels
• 1/2 cup diced pineapple
• 1/4 cup dried cranberries
• 1 onion, diced
• 2 scallions, chopped
• 1 tablespoon sesame seeds
• 1 teaspoon ginger, grated
• 1 teaspoon cinnamon
• 1 teaspoon mustard seeds
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
3. Add the ground beef to the skillet, breaking it apart, and cook until browned. Season with salt, pepper, ginger, cinnamon, and mustard seeds.
4. Stir in the chopped cabbage, sliced mushrooms, corn, lentils, black beans, quinoa, diced pineapple, and dried cranberries. Mix well.
5. Transfer the mixture to a greased baking dish and sprinkle sesame seeds on top.
6. Cover with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes or until the quinoa is cooked and the mixture is heated through.
7. Garnish with chopped scallions before serving.