Baked Lentils and Vegetables

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Baked Lentils and Vegetables

 

Recipe By :The Big Book of Casseroles - Maryana Vollstedt

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon 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 cups vegetable stock

3/4 cup brown lentils -- Picked over (to remove foreign matter)

and rinsed

1 14 1/2 oz can whole tomatoes -- chopped, juice from can included

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried tarragon

1/4 teaspoon curry powder, or more to taste

1/4 teaspoon salt

freshly ground pepper to taste

1 10 oz package frozen chopped broccoli -- thawed and drained

1/4 cup 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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Per serving: 100 Calories (kcal); 4g Total Fat; (30% calories from fat); 4g

Protein; 15g Carbohydrate; 1mg Cholesterol; 513mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0