Name: Mediterranean Lentil And Vegetable Bake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 cup dried green lentils; 2 cups vegetable broth; 1 large eggplant, diced; 2 zucchinis, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, sliced; 4 cloves of garlic, minced; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper, to taste; Fresh parsley, for garnish

Instructions

Preheat the oven to 400°F (200°C) and grease a large baking dish with olive oil or cooking spray.
In a saucepan, combine the dried green lentils with 2 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and let simmer for about 20-25 minutes until the lentils are tender but still hold their shape.
While the lentils are cooking, prep the vegetables. In a large bowl, toss the diced eggplant, sliced zucchinis, chopped red and yellow bell peppers, red onion, and minced garlic with 2 tablespoons of olive oil, balsamic vinegar, dried oregano, dried thyme, salt, and pepper. Ensure the vegetables are evenly coated.
Transfer the seasoned vegetables to the prepared baking dish in an even layer.
Once the lentils are cooked, drain any excess liquid and add them on top of the vegetables in the baking dish. Gently mix to combine the lentils with the vegetables.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the vegetables are tender and slightly caramelized.
Once done, garnish the Mediterranean Lentil and Vegetable Bake with fresh parsley before serving.

Ingredients

Instructions

Nutrition Facts

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