Lentils have been around for centuries and are popular in the Mediterranean, Middle East, and India. They are a type of legume and great plant-protein source. Along with protein, lentils provide B vitamins, magnesium, folate, fiber, iron, and zinc.
Ingredients
Lentils
- 1 cup (any color)
Onion
- 1 large
Garlic
- 3 cloves
Vegetable_broth
- 1 ¼ cups, low sodium
Bay_leaves
- 2 large
Black_pepper
- ½ teaspoon
Greek_seasoning*
- 1 teaspoon
Diced_tomatoes
- 1 (14.5 oz) can, no salt added
Bell_peppers
- 2 large (different colors)
Feta_cheese
- ¾ cup (divided into ½ cup and ¼ cup)
Instructions
Step 1
Preheat oven to 375ºF. Use a 3-5 quart casserole dish with a tight fitting lid.
Step 2
Rinse and pick over the lentils and add to the casserole dish.
Step 3
Chop the onions and mince the garlic. Add to the lentils along with the broth, bay leaf, black pepper, and Greek seasoning. Cover and bake for 45 minutes.
Step 4
While the lentils bake, finely chop the bell peppers and crumble the Feta (if not already crumbled).
Step 5
After 45 minutes of baking, uncover the lentils and stir in the whole can of tomatoes (do not drain first). Cover and bake for another 15 minutes.
Step 6
After 15 minutes of baking, uncover the lentils and mix in the bell peppers and ½ cup feta. Sprinkle the remaining ¼ cup Feta over the top, cover and bake for a final 15 minutes.
Step 7
Serve hot!
Notes
* For the Greek seasoning, you can purchase a premixed option, or make your own with the ingredients below:
Greek Seasoning Mixture
INGREDIENT AMOUNT (all dried)
Salt - 2 teaspoons
Garlic - 2 teaspoons, powder
Basil - 2 teaspoons
Oregano - 2 teaspoons
Cinnamon - 1 teaspoon
Black pepper - 1 teaspoon
Parsley - 1 teaspoon
Rosemary - 1 teaspoon
Dill - 1 teaspoon
Marjoram - 1 teaspoon
Cornstarch - 1 teaspoon
Thyme - ½ teaspoon
Nutmeg - ½ teaspoon