Side Pannel
Soft Lentils W/roasted Tomatoes and Caramelized Onions <r T>
Soft Lentils W/roasted Tomatoes and Caramelized Onions <r T>
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- Nonstick Cooking Spray Or
- -Oil; For The Pan
- 1 tb Olive Oil
- 1 tb Butter
- 3 c Minced Onion
- 1/2 ts Salt
- 1 c Minced Roasted Tomatoes; Or
- -Diced Canned Tomatoes
- 1 tb Brown Sugar
- 1 tb Balsamic Vinegar
- 8 c Well Cooked Lentils; From 4
- -C Uncooked
- Black Pepper; To Taste
Directions
OPTIONAL GARNISH
Green Olive; Pitted And
-Sliced
It sounds complicated, but this dish is actually a snap to make. All the
components can be prepared well ahead of time with almost no effort, then
you just combine everything and bake it. The results are heavenly.
Preheat the oven to 350F. Lightly oil,or oil-spray,a shallow 9 x 13-inch
casserole dish or a large oval gratin pan.
Heat the olive oil in a large, deep skillet or Dutch oven then add the
butter and let it melt into the oil. Stir in the onion and salt, and cook,
covered, over low heat for about 30 minutes, stirring often. The onions
should be very soft and golden. Add the tomatoes, cover, and cook for
another 15 to 20 minutes, stirring frequently.
Add all the remaining ingredients except the olives, and stir well.
Transfer to the prepared baking pan, cover tightly with foil,and bake for
about 45 minutes, or until heated through.
Serve hot, topped with a scattering of sliced green olives, if desired
Yield: 6 servings Cooking time: 1 1/2 hours (15 minutes of work)
LENTILS: Red lentils cook more quickly and are a prettier color than the
green or French varieties. That said you can use any kind of lentil for
this dish, and it will come out fine. Both the lentils and the tomatoes can
be prepared well ahead of time.
YIELDS: To get 8 cups of cooked lentils for this dish, begin with 4 cups
dried. Rinse them well, place them in a pot with 10 cups of water, bring to
a boil, then simmer until very soft (20 minutes for red lentils; 30 to 40
minutes for green or French). After you measure out the 8 cups needed for
this recipe, you will probably have some left over. You can add the extra
lentils to a vegetable soup, a salad, or some cooked grains.
TOMATOES: Roast about 6 plum or Roma tomatoes or 3 large beefsteak
tomatoes.
Roasted Tomatoes : The best types of tomatoes to roast are plum (Roma)
tomatoes and large beefsteak tomatoes that are not too ripe. Cut out the
stems first, then place the whole tomato (skins intact) on a lightly oiled
baking tray. Preheat the oven to 400F, and roast the tomatoes for 30 to 40
minutes. Riper tomatoes will roast more quickly. If desired, you can drain
off juices intermittently during the roasting process, enabling the
tomatoes to cook from inner, rather than from expelled, liquid. (The latter
causes them to stew, rather than roast.) Cool to room temperature, then
remove skins. Seed and mince them. Then measure out 1 cup to use in this
dish. If you are short on time, you can substitute 1 cup canned diced
tomatoes.
SERVE Soft Lentils with any kind of plain grain or pasta or simply with
bread and a salad.
This is wonderful.
Green Olive; Pitted And
-Sliced
It sounds complicated, but this dish is actually a snap to make. All the
components can be prepared well ahead of time with almost no effort, then
you just combine everything and bake it. The results are heavenly.
Preheat the oven to 350F. Lightly oil,or oil-spray,a shallow 9 x 13-inch
casserole dish or a large oval gratin pan.
Heat the olive oil in a large, deep skillet or Dutch oven then add the
butter and let it melt into the oil. Stir in the onion and salt, and cook,
covered, over low heat for about 30 minutes, stirring often. The onions
should be very soft and golden. Add the tomatoes, cover, and cook for
another 15 to 20 minutes, stirring frequently.
Add all the remaining ingredients except the olives, and stir well.
Transfer to the prepared baking pan, cover tightly with foil,and bake for
about 45 minutes, or until heated through.
Serve hot, topped with a scattering of sliced green olives, if desired
Yield: 6 servings Cooking time: 1 1/2 hours (15 minutes of work)
LENTILS: Red lentils cook more quickly and are a prettier color than the
green or French varieties. That said you can use any kind of lentil for
this dish, and it will come out fine. Both the lentils and the tomatoes can
be prepared well ahead of time.
YIELDS: To get 8 cups of cooked lentils for this dish, begin with 4 cups
dried. Rinse them well, place them in a pot with 10 cups of water, bring to
a boil, then simmer until very soft (20 minutes for red lentils; 30 to 40
minutes for green or French). After you measure out the 8 cups needed for
this recipe, you will probably have some left over. You can add the extra
lentils to a vegetable soup, a salad, or some cooked grains.
TOMATOES: Roast about 6 plum or Roma tomatoes or 3 large beefsteak
tomatoes.
Roasted Tomatoes : The best types of tomatoes to roast are plum (Roma)
tomatoes and large beefsteak tomatoes that are not too ripe. Cut out the
stems first, then place the whole tomato (skins intact) on a lightly oiled
baking tray. Preheat the oven to 400F, and roast the tomatoes for 30 to 40
minutes. Riper tomatoes will roast more quickly. If desired, you can drain
off juices intermittently during the roasting process, enabling the
tomatoes to cook from inner, rather than from expelled, liquid. (The latter
causes them to stew, rather than roast.) Cool to room temperature, then
remove skins. Seed and mince them. Then measure out 1 cup to use in this
dish. If you are short on time, you can substitute 1 cup canned diced
tomatoes.
SERVE Soft Lentils with any kind of plain grain or pasta or simply with
bread and a salad.
This is wonderful.
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