Savory Lentil and Black Bean Casserole with Rye Crust

This hearty casserole combines the earthiness of lentils and black beans with a flavorful rye crust, topped with sautéed cabbage, mushrooms, and a hint of ginger. The creative twist comes from incorporating quinoa for added texture and protein, making it a wholesome and satisfying dish perfect for a family dinner. It's rich in fiber and packed with plant-based protein, meeting various dietary needs.

Ingredients:

• 1 cup lentils, rinsed
• 1 cup black beans, cooked
• 1/2 cup quinoa, rinsed
• 1 lb ground beef
• 1 cup rye flour
• 1/2 cup rolled oats
• 2 cups cabbage, shredded
• 1 cup mushrooms, sliced
• 1 cup Lima beans, cooked
• 1 cup corn, frozen or fresh
• 1 onion, diced
• 1/2 cup scallions, chopped
• 1 tablespoon ginger, grated
• 1 teaspoon cinnamon
• 1 tablespoon mustard seed
• 1/4 cup dry curd cottage cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pot, combine lentils, black beans, quinoa, and 4 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils and quinoa are tender. Drain any excess water.
3. In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent. Stir in shredded cabbage, sliced mushrooms, and ginger. Cook until softened, about 5-7 minutes.
4. In a large mixing bowl, combine the cooked lentils, black beans, quinoa, sautéed vegetables, Lima beans, corn, scallions, cinnamon, mustard seed, and cottage cheese. Season with salt and pepper to taste.
5. In another bowl, mix rye flour, rolled oats, and a pinch of salt. Gradually add water until a dough forms.
6. Press the dough into the bottom of a greased casserole dish to create a crust. Pour the lentil and vegetable mixture over the crust, spreading it evenly.
7. Bake in the preheated oven for 30-35 minutes until the top is golden and crispy.