Name: Vegetarian Greek Lentil Casserole with Bell Peppers
Ingredients: 1 cup of brown lentils; 1 large chopped onion; 2 tsps minced garlic; 1 bay leaf; 1 1/8 cups of vegetable stock; 1/2 tsp freshly ground black pepper; 1/2 tsp oregano; 14 1/2 oz’s of stewed tomatoes (drained and mashed slightly); 1 green bell pepper; 1 red bell pepper; 3/4 crumbled goat’s/feta cheese; 1 tsp greek seasoning

Yields1 Serving

1 cup of brown lentils

1 large chopped onion

2 tsps minced garlic

1 bay leaf

1 1/8 cups of vegetable stock

1/2 tsp freshly ground black pepper

1/2 tsp oregano

14 1/2 oz’s of stewed tomatoes (drained and mashed slightly)

1 green bell pepper

1 red bell pepper

3/4 crumbled goat’s/feta cheese

1 tsp greek seasoning

1. Take a casserole dish and combine the chopped onions, lentils, minced garlic, bay leaf, vegetable broth, black pepper, oregano and seasoning into a 3 quart/2.8 litre casserole dish. Bake and cover for 45 minutes.

2. After about 45 minutes, stir in the ingredients a little more. Stir in the drained can of crushed tomatoes, cover once more and then bake for 15 minutes more.

3. While the lentils are getting soft, chop up a green and red bell pepper and add in some goat’s or feta cheese to make about a 3/4 sized cup.

4. With the peppers stirred into the lentils mixture along with the feta/goat’s cheese, sprinkle the rest onto the top. Bake for 15-20 minutes in the oven with the casserole uncovered. The feta or goat’s cheese should be melting and slightly browned.

5. Serve hot and enjoy!

CategoryDinner

Rating

Ingredients