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Baked Lentils and Vegetables

1 tb Olive oil
1 Yellow onion; chopped
1/2 Red bell pepper; seeded and chopped
1/2 Green bell pepper; seeded and chopped
2 Cloves garlic; minced
1 1/2 c Vegetable stock
3/4 c Brown lentils; Picked over (to Remove foreign matter) and rinsed
1 14 1/2 oz can whole tomatoes; chopped, juice from cn Included
1/4 ts Dried oregano
1/4 ts Dried basil
1/4 ts Dried tarragon
1/4 ts Curry powder; or more to taste
1/4 ts Salt
Freshly ground pepper to taste
1 10 oz package frozen chopped broccoli; thawed and drained
1/4 c Freshly grated Parmesan cheese


Preheat oven to 350F. In a medium saucepan over medium heat, warm oil. Add onion, bell peppers, and garlic and saute until tender, about 5 minutes. Stir in stock, lentils, tomatoes, seasonings, and broccoli and cook, uncovered, 5 minutes. Transfer to a 2 1/2-quart casserole dish lightly coated with cooking spray or oil. Sprinkle with Parmesan cheese, cover, and bake until liquid is absorbed, about 45 minutes.


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