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Monday, March 22, 2010

Cold Weather Cooking - Part 2

Who would have thought the first day of spring in North Texas would bring 5+ inches of snow?

This definitely calls for more comfort food to battle the cold. When I think comfort food, I think Italian. However, because we're living healthy around here our comfort food isn't necessarily caloric-rich food. So...out with the fat and heavy pasta, and in with fresh veggies and legumes in this delicious Italian lentil dish! Yum...thanks for sharing the recipe, Lori!

Roasted Vegetable and Lentil Bake
  • 1/2 c. shredded mozzarella cheese
  • 4 small bell peppers (I used 2 red and 2 yellow)
  • 2 cans green lentils (or 1 1/4 c. dry lentils, cooked)
  • 1 medium onion
  • 1 T. olive oil
  • 8 oz. garlic tomato pasta sauce
Preheat oven to 350F.

Deseed and roughly chop peppers, place in a large roasting pan. Peel and cut onion into wedges, add to pepper mix. Drizzle with olive oil and toss to combine. Roast in the oven for 25 minutes until the vegetables are tender.

Drain and add lentils and past sauce to vegetable mix. Stir to combine well. Place mixture in an ovenproof baking dish. Sprinkle with mozzarella cheese and bake for 20 minutes.

Broil for an additional 5 minutes until golden brown. Serve immediately with hot bread and a tossed salad.

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