Casseroles Are Autumn Food

I have noticed, that when the weather turns colder and days get darker I want to eat casseroles and soups. Today we made a casserole using things we had at home. It was quite nice, especially with hot sauce. But I think diced bell pepper, garlic and maybe olives could have made it better.

Edit: We had a lot of leftovers, and I added bell pepper and pickled cucumber before reheating. They made the casserole better, and I’ve added them to the recipe too.

Barley and Lentil Casserole

1,5 l water + 1 tsp salt
2,5 dl broken barley
2,5 dl green lentils
1 parsnip (150-200g)
1 onion
1 small bell pepper
1 pickled cucumber (2 small)
100g chopped nettle or frozen spinach
3 dl oat or soy milk
salt an pepper
1 tsp marjoram
0,5 tsp thyme
0,5 tsp lovage
1 tsp paprika

Bring the water to boil, add salt, barley and lentils, simmer covered on low heat for 20-25 minutes and drain. Peel and grate the parsnip, chop the onion, dice the bell pepper and pickled cucumber. Mix barley, lentils, parsnip, onion, bell pepper, pickle and nettle/spinach in a oven proof dish. Mix oat milk and spices in a bowl and pour on other ingredients. Stir, cover with lid or aluminium foil and bake 30-40 minutes in 200 Celsius degrees.