It’s STILL chilly here in the Midwest (come on spring/summer, get here already…), and yesterday evening was a chilly and rainy one. It made me want dinner to be something warming and comforting. I had a plethora of veggies on hand and some yummy lentils, so I ended up coming up with and making this lentil pepper bake that turned out fantastic!
The variety of ingredients makes for a lot of different flavors that go together perfectly! It’s beyond delicious! I also really like this dish because it is filling and comforting. Every ingredient is good for you, so it is packed full of nutrition. This dish makes for a fantastic dinner on a chilly evening, such as yesterday!
LENTIL PEPPER BAKE
- 1/2 Tbsp Olive Oil
- 1 large red onion, chopped
- 1/2 tsp garlic powder
- 1/2 cup green lentils
- 2 1/4 cups water
- 4 red bell peppers, chopped
- 1 large green apple, cored and chopped
- 2 tsp. dried basil
- 1/4 cup cranberry juice
- 3 large tomatoes chopped
- 1 ounce shredded goat’s milk cheddar cheese
- 1/2 ounce shredded goat’s milk gouda cheese
- sea salt and pepper to taste
1.) Preheat oven to 350 degrees. Rinse the lentils and set aside.
2.) In a large pot, heat olive oil over medium heat. Add the onions and cook till tender (about 5 minutes).
3.) Add garlic powder, water, and lentils. Bring to a boil, then reduce heat and let simmer for about 25 minutes.
4.) Add the peppers, apple, basil, cranberry juice, and tomatoes. Mix well.
5.) Transfer to a 9 by 13 inch glass baking dish. Sprinkle both shredded cheeses on top.
6.) Bake in oven at 350 degrees for 30-35 minutes.
Serve immediately. You will love this dish – SO yummy! Enjoy! 🙂