Baked Lentils With Tomato
By: Lady Catherine ...
Published: Thursday, December 10, 2009 - 5:30pm

Ingredients




You will need:

1 cup brown lentils
3 tablespoons olive oil
1 medium onion
28 ounces can crushed tomatoes
3 cloves garlic
2 carrots (diced)
2 celery stalks (chopped)
3 smalls zucchini (sliced)
3 3/4 cups water or stock
1/4 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup fresh parsley (chopped)
3 tablespoons red wine vinegar
1/4 teaspoon sugar
Fresh Romano cheese – grated

Preparation

1 In a large frying pan heat the olive oil and add onion, garlic, celery and fry gently until lightly browned. 2 Add the tomatoes, water or stock, dried basil, black pepper, dried oregano and bring to a boil.  Add the lentils and simmer for about 1 hour. 3 In a small sauce pan heat the vinegar with the sugar and pour over the lentils. 4 Transfer the lentils to a casserole grate Romano cheese over lentils,  cover and bake in a 350 degree oven for about 1 ½ to 2 hours.

About


This is a great fall dish that can be served as a side or over rice or tossed with your favorite macaroni.
Enjoy!