Italian Lentil and Vegetable Bake
What Started it all:
1 lb brussel sprouts, potatoes, lentils, red pepper, diced tomatoes
This hearty Italian-inspired dish combines the earthiness of lentils with the vibrant flavors of roasted Brussels sprouts, potatoes, and red peppers. It's a nutritious, comforting meal that's perfect for a cozy dinner with family or friends.
Ingredients
- 1 lb Brussels sprouts, halved
- 2 medium potatoes, diced
- 1 cup lentils (green or brown)
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the lentils under cold water and then cook them in a pot of boiling water for about 20-25 minutes until tender. Drain and set aside.
- In a large mixing bowl, combine the halved Brussels sprouts, diced potatoes, and diced red pepper. Drizzle with olive oil, and season with minced garlic, oregano, basil, salt, and pepper. Toss to coat evenly.
- Spread the vegetable mixture on a baking sheet in a single layer and roast in the preheated oven for about 25 minutes, or until the vegetables are tender and slightly caramelized.
- In a large bowl, mix the roasted vegetables with the cooked lentils and the diced tomatoes (with juice). Stir until well combined.
- Transfer the mixture to a baking dish and bake for an additional 15-20 minutes, allowing the flavors to meld.
- Serve hot, topped with grated Parmesan cheese if desired.
This Italian Lentil and Vegetable Bake is a delightful way to enjoy a medley of nutritious ingredients. It's not only filling but also packed with flavor, making it a fantastic option for any dinner table. Enjoy your culinary creation!