Lentil and Tomato Bake
Basic Information
- Servings: 4
- Serving Size: 1 cup
- Difficulty: 3
- Budget: 2
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Jain (no onion option)
- Rastafarian Ital
Equipment
- - Baking dish
- - Medium saucepan
Ingredients
- 1 cup dried lentils, rinsed
- 2 cups canned crushed tomatoes
- 1 onion , chopped (optional for Jain)
- 2 tablespoons olive oil
- 1 teaspoon oregano
- - Salt and pepper to taste
Directions
- - Preheat oven to 375°F (190°C).
- - In a saucepan, cook lentils in 3 cups water for 20-25 minutes until tender, then drain.
- - Heat 1 tablespoon olive oil in a skillet, sauté onion (if using) for 3-4 minutes, mix with lentils, tomatoes, oregano, salt, and pepper; transfer to a baking dish, drizzle with remaining oil, and bake for 20-25 minutes.
- - Serve 1 cup per portion warm.
Storage
Refrigerate in an airtight container for up to 4 days. Reheat in oven or microwave.
Nutrition
- Calories: 260
- Protein: 14g
- Fat: 8g
- Carbs: 36g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A