Categories: Casserole, Main Dish, Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 1/2 cups vegetable stock
- 3/4 cup brown lentils, picked over and rinsed
- 1 (14 1/2 ounce) can whole tomatoes, chopped and include juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon curry powder (or more to taste)
- 1/2 teaspoon salt
- fresh ground pepper
- 1 (10 ounce) package frozen chopped broccoli, thawed and drained
- 1/4 cup fresh grated parmesan cheese
Directions
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Add the oil to a saucepan over medium heat; let oil get heated.
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Add in onion, bell peppers, and garlic; stir/saute for 5 minutes or until tender.
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Stir in stock, lentils, tomatoes, seasonings, and broccoli; cook, uncovered, 5 minutes.
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Transfer mixture to a 2 1/2 quart casserole dish that has been coated with cooking spray.
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Sprinkle w/ parmesan cheese; cover and bake in a 350 degree oven for 45 minutes or until liquid is absorbed.