Lentil and Tomato Casserole
What Started it all:
Lentils, Tomato, cereal, oven
A bold and flavorful twist on a classic dish
Ingredients
- 1 cup lentils, rinsed and drained
- 2 large tomatoes, diced
- 1 cup cereal
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large saucepan, heat the olive oil over medium heat. Add the diced tomatoes and cook until they start to release their juices, about 5 minutes.
- Add the lentils to the saucepan and cook, stirring occasionally, until they are tender, about 20 minutes.
- In a separate bowl, crush the cereal into small pieces.
- In a 9x13 inch baking dish, create a layer of the cooked lentil mixture. Top with a layer of crushed cereal, followed by another layer of lentils. Repeat this process until all ingredients have been used, finishing with a layer of cereal on top.
- Drizzle the top layer of cereal with a little olive oil and sprinkle with salt and pepper to taste.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the cereal is golden brown and crispy.
This casserole is a game-changer - the combination of tender lentils, sweet tomatoes, and crunchy cereal is a match made in heaven. Serve hot, garnished with chopped parsley if desired. Buon appetito!