Skinny Lentil Bake

Name: Skinny Lentil Bake
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 large onion, chopped; 1 clove minced garlic; 398 ml canned lentils; 3 large red bell peppers; 1 large granny smith apple; 2 tbsp dried basil; 389 ml canned chopped tomatoes; 2/3 cup cheddar cheese; 1 1/2 cup vegetable stock; 1 potato, cooked (optional)

shelleywelch.03 @cook_3833292

Skinny Lentil Bake

shelleywelch.03 @cook_3833292

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Ingredients

1 hour

4 servings

1 tbspolive oil
1 largeonion, chopped
1 cloveminced garlic
398 mlcanned lentils
3 largered bell peppers
1 largegranny smith apple
2 tbspdried basil
389 mlcanned chopped tomatoes
2/3 cupcheddar cheese
1 1/2 cupvegetable stock
1potato, cooked (optional)

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Steps

1 hour

1

Preheat the oven to 350°F.
2

Heat the olive oil gently in a large saucepan, add onion and garlic, and fry for five minutes until the onions are translucent.
3

Add lentils and stir, then add vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
4

Add the peppers, basil, apple and canned tomatoes and mix well.
5

Transfer the mixture to an oven-proof 9-by-13 baking dish and sprinkle cheese on top. Cook in oven for 30 minutes.