Baked Lentils With Tomato

FOODISTA
16Ingredients
85Minutes
380Calories

Ingredients

US|METRIC
  • 1 cup brown lentils
  • 3 tablespoons olive oil
  • 1 onion (medium)
  • 28 ounces crushed tomatoes
  • 3 cloves garlic
  • 2 carrots (diced)
  • 2 celery stalks (chopped)
  • 3 zucchini (smalls, 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
  • romano cheese (Fresh, – grated)
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    Directions

    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.
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    NutritionView More

    380Calories
    Sodium13% DV320mg
    Fat17% DV11g
    Protein37% DV19g
    Carbs18% DV55g
    Fiber88% DV22g
    Calories380Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium320mg13%
    Potassium1650mg47%
    Protein19g37%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate55g18%
    Dietary Fiber22g88%
    Sugars9g18%
    Vitamin A150%
    Vitamin C100%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.