Lentil and Tomato Casserole

Lentil and Tomato Casserole
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What Started it all:
Lentils, Tomato, cereal, oven

A bold and flavorful twist on a classic dish


  • 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)


  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. Add the lentils to the saucepan and cook, stirring occasionally, until they are tender, about 20 minutes.
  4. In a separate bowl, crush the cereal into small pieces.
  5. 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.
  6. Drizzle the top layer of cereal with a little olive oil and sprinkle with salt and pepper to taste.
  7. Bake the casserole in the preheated oven for 25-30 minutes, or until the cereal is golden brown and crispy.

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