Side Pannel
Red Pepper and Lentil Bake.
Red Pepper and Lentil Bake.
- Recipe Submitted by Cornbread on 11/24/2014
Category: Healthy Recipes, Tomatoes, Greens, Peppers
Ingredients List
- 1 teaspoon olive oil
- 1 large onion, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 1/2 cup lentils, such as Puy or green
- 2 1/2 cups low-sodium, organic vegetable broth
- 4 red bell peppers, deseeded and chopped
- 1 large cooking apple such as Granny Smith or McIntosh, peeled, cored, and chopped
- 2 teaspoons dried basil
- 1/4 cup white wine
- 14 ounces canned chopped tomatoes
- 1 ounce shredded cheddar cheese
- 1/3 ounce shredded parmesan cheese
- Salt and pepper to taste
Directions
1. Preheat the oven to 350 degrees.
2. Heat the olive oil gently in a large saucepan, add onion and garlic, and fry for five minutes until the onions are translucent.
3. Add lentils and stir, then add vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Add the peppers, basil, apple, white wine, and canned tomatoes and mix well.
5. Transfer the mixture to an oven-proof 9-by-13 baking dish and sprinkle cheese on top. Cook in oven for 30 minutes.
6. Serve immediately, or freeze remaining portions in individual servings.
2. Heat the olive oil gently in a large saucepan, add onion and garlic, and fry for five minutes until the onions are translucent.
3. Add lentils and stir, then add vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Add the peppers, basil, apple, white wine, and canned tomatoes and mix well.
5. Transfer the mixture to an oven-proof 9-by-13 baking dish and sprinkle cheese on top. Cook in oven for 30 minutes.
6. Serve immediately, or freeze remaining portions in individual servings.
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