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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Vegetarian Beans/peas/, Ethnic, Soups/stews, Vegetarian 6 Servings

INGREDIENTS

Nonstick Cooking Spray Or
Oil For The Pan
1 T Olive Oil
1 T Butter
3 c Minced Onion
1/2 t Salt
1 c Minced Roasted Tomatoes, Or
Diced Canned Tomatoes
1 T Brown Sugar
1 T Balsamic Vinegar
8 c Well Cooked Lentils, From 4
C Uncooked
Black Pepper, To Taste
Green Olive, Pitted And
Sliced

INSTRUCTIONS

It sounds complicated, but this dish is actually a snap to make. All
the components can be prepared well ahead of time with almost no
effort, then you just combine everything and bake it. The results are
heavenly.  Preheat the oven to 350F. Lightly oil,or oil-spray,a shallow
9 x  13-inch casserole dish or a large oval gratin pan.  Heat the olive
oil in a large, deep skillet or Dutch oven then add the  butter and let
it melt into the oil. Stir in the onion and salt, and  cook, covered,
over low heat for about 30 minutes, stirring often.  The onions should
be very soft and golden. Add the tomatoes, cover,  and cook for another
15 to 20 minutes, stirring frequently.  Add all the remaining
ingredients except the olives, and stir well.  Transfer to the prepared
baking pan, cover tightly with foil,and bake  for about 45 minutes, or
until heated through.  Serve hot, topped with a scattering of sliced
green olives, if desired  Yield: 6 servings Cooking time: 1 1/2 hours
(15 minutes of work)  LENTILS: Red lentils cook more quickly and are a
prettier color than  the green or French varieties. That said you can
use any kind of  lentil for this dish, and it will come out fine. Both
the lentils and  the tomatoes can be prepared well ahead of time.
YIELDS: To get 8 cups of cooked lentils for this dish, begin with 4
cups dried. Rinse them well, place them in a pot with 10 cups of
water, bring to a boil, then simmer until very soft (20 minutes for
red lentils; 30 to 40 minutes for green or French). After you measure
out the 8 cups needed for this recipe, you will probably have some
left over. You can add the extra lentils to a vegetable soup, a  salad,
or some cooked grains.  TOMATOES: Roast about 6 plum or Roma tomatoes
-- or 3 large beefsteak  tomatoes.  Roasted Tomatoes : The best types
of tomatoes to roast are plum (Roma)  tomatoes and large beefsteak
tomatoes that are not too ripe. Cut out  the stems first, then place
the whole tomato (skins intact) on a  lightly oiled baking tray.
Preheat the oven to 400F, and roast the  tomatoes for 30 to 40 minutes.
Riper tomatoes will roast more  quickly. If desired, you can drain off
juices intermittently during  the roasting process, enabling the
tomatoes to cook from inner,  rather than from expelled, liquid. (The
latter causes them to stew,  rather than roast.) Cool to room
temperature, then remove skins. Seed  and mince them. Then measure out
1 cup to use in this dish. If you  are short on time, you can
substitute 1 cup canned diced tomatoes.  SERVE Soft Lentils with any
kind of plain grain or pasta -- or simply  with bread and a salad.
This is wonderful.  Tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>  NOTES : Cal 369.8 Fat 5.3g Carb 59.3g Fib 22.2g
Pro 24.7g Sod 501mg  CFF 12.4% Recipe by: VEGETABLE HEAVEN, by Mollie
Katzen (Hyperion:  1997)  Posted to EAT-LF Digest by Reggie Dwork
<reggie@reggie.com> on Apr  08, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 404
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 5.1mg
Sodium: 350.3mg
Potassium: 1241.9mg
Carbohydrates: 66.7g
Fiber: 23.1g
Sugar: 12.6g
Protein: 25.4g


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