Hungarian Goulash
Lentils, onion and peppers baked with noodles in a savory diced tomato sauce. Generally a goulash is browned and simmered in a skillet but this is baked. I used pre-cooked macaroni in this but you can use uncooked macaroni. Make sure it is small in size and completely submerged in liquid. You may require more liquid. Check it during the cooking process to ensure it is not drying out.
Cost: $5
Ingredients
- 1 can Brown lentils Drained
- 18.3 OZ Organic whole or diced tomatoes
- 1 Large pepper (Bell or Anaheim) I used Anaheim
- 1 Medium onion
- 1/2 Tbsp Garlic powder
- 1 Tbsp Paprika Hungarian Paprika is slightly more spicy than regular paprika. There is also smoked paprika if you prefer a smoky taste.
- 1/2 Tbsp Chili powder
- 1 Tsp Herbe De Province Optional
- Salt and pepper to taste
- 2 Cups Cooked noodles OR - 1/2 cup uncooked small pasta like orzo or small elbow macaroni. Hint: rice based macaroni takes less cooking time and may fare better than wheat based pasta.
- Water if necessary To ensure the uncooked pasta stays submerged while cooking
Instructions
- Preheat oven to 350 °F.
- Peel onion, Cut off ends and slice in half. Make 3 slices in each onion half then one slice crosswise. This will give an uneven dice but it will not be noticeable - and it is fast.
- Cut stem from pepper and slice lengthwise in half. Remove seeds. Stack the two halves and slice again lengthwise. Stack again and cut into 1" pieces.
- Add together the seasonings and tomatoes. If you are using cooked pasta, you can mix the sauce in the casserole dish. If using uncooked pasta, add that to your dish before adding the sauce.
- Taste the sauce and add more seasoning to your taste.
- Stir in the (drained) lentils and add the peppers, onions and cooked pasta.
- Put a lid or parchment paper on the dish and bake for 30 minutes.
- After 15 minutes, check to see if the uncooked pasta has absorbed all of the liquid. You may have to add a little hot water and stir it again depending on the type of pasta used.
- Note: If making sides, add them halfway through the baking process.
- Top with fresh basil or parsley before serving if desired
- Dish up and serve!
Notes
This is a SnapPea Sheep recipe.
The reason for covering this dish is to keep it from drying out.
Some people like a "crust" on their dish but that is generally accomplished by adding cheese or panko. You can certainly add some vegan parmesan (or real parmesan if you choose).
If you want to use panko, I recommend Ian's gluten free vegan panko. (No eggs).
In either case, keep it covered the first 15 minutes and add your "cheese" or panko. Since you may have to stir it and add more water, you don't want to stir the panko into the dish.
Did you know crushed almonds tossed in a little vinegar and salt make a fine substitute for parmesan cheese? It browns good too and may give you that crunchy topping you are looking for. Add it the last 5 minutes of cooking time.
Feel free to add any fresh herbs like basil just before serving. Likewise, you can add a little Italian seasoning or Herbe De Province to the sauce during assembly.