Lentil and tomato bake
This wholesome lentil and tomato bake is perfect for dinner this weekend. Hearty and delicious, this is a dish the whole family will love.
- 10 mins preparation
- 1 hr cooking
- Serves 4
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Ingredients
Lentil and tomato bake
- 1/3 cup (80ml) extra virgin olive oil
- 2 clove garlic, chopped finely
- 1 (150g) brown onion, chopped
- 1 medium (120g) carrot, chopped
- 2 (200g) celery sticks, chopped
- 1 bay leaf
- 1 1/2 cup (300g) brown lentils
- 1 litre (4 cups) vegetable stock
- 400 gram can cherry tomatoes
- 400 gram sourdough bread, crust removed and torn into small chunks
- 1/2 cup (40g) finely grated parmesan cheese
Method
Lentil and tomato bake
- 1Preheat the oven to 180°C (160°C fan-forced).
- 2Heat a large saucepan over a medium heat. Add 1 tablespoon of the oil with garlic, onion, carrot, celery and bay leaf; cook, stirring occasionally, for about 5 minutes or until the onion is golden and the vegetables have softened.
- 3Add the lentils; stir for 1 minute. Stir in the stock and undrained tomatoes. Bring to the boil; reduce heat and simmer, covered, for about 35 minutes or until lentils are tender. Discard the bay leaf; season to taste with freshly ground black pepper.
- 4Spoon the lentil mixture into a 5cm deep 18cm x 25cm baking dish (2.5 litre/10-cup capacity). Put the torn bread and remaining oil into a medium bowl; toss to combine. Cover the lentils with the oiled bread and sprinkle with parmesan. Bake for about 15-20 minutes or until bread and cheese are golden.
Notes
Suitable to freeze. Not suitable to microwave.
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