Print Options:

Vegetarian Greek Lentil Casserole with Bell Peppers

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

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.

3

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.

5

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.

7

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.

9

5. Serve hot and enjoy!