Lentil and Red Pepper Bake

Lentils are one of those foods that I often order at restaurants since I hardly ever prepare them. Lentil soup, lentils in Indian cuisine, and lentils in veggie burgers are the first dishes that come to mind, so when I stumbled upon this recipe, I knew I had to try it. This baked dish requires some preparation but is perfect for having a hearty warm meal, full of flavors.

Lentil and Red Pepper Bake


> 1 teaspoon olive oil
> 1 large onion, finely chopped
> 3 garlic cloves, finely chopped
> 1/2 cup green lentils
> 2 1/2 cups vegetable broth
> 3 red bell peppers, chopped
> one 14-ounce can chopped tomatoes
> 1 ounce shredded mozarella cheese
> rosemary twigs, separated
> salt and pepper to taste


Preheat oven to 350°.  Heat the olive oil in a large saucepan. Add onion and garlic and cook for 5 minutes until the onions are translucent.

Add lentils and vegetable broth and stir. Bring to a boil, then reduce heat and simmer for 25 minutes. Add red peppers and canned tomatoes and mix well.

Transfer the mixture to a 9-by-9 baking pan and sprinkle cheese on top. Cook in oven for 30 minutes.

Makes 4 servings.

Adapted from FitSugar.

Lentil and Red Pepper Bake


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