Vegetarian Greek Lentil Casserole with Bell Peppers and Feta
Ingredients:
1 cup brown lentils, picked over and rinsed if needed (lentils that come in a package often don't need to be rinsed)
1 large onion, chopped small
2 tsp. minced garlic (or more)
1 cup + 2 T vegetable stock or broth (canned vegetable broth is fine here)
1 bay leaf
1/2 tsp. fresh ground black pepper
1/2 tsp. Greek oregano
1 tsp. Greek Seasoning*
1 can (14.5 oz.) stewed tomatoes, drained and slightly mashed
1 green bell pepper, seeds removed and finely chopped
1 red bell pepper, seeds removed and finely chopped
3/4 cup crumbled Feta cheese (I used a full cup)
Instructions:
Preheat oven to 375F/190C. Use a 3 quart casserole dish with a tight-fitting lid. Combine lentils, chopped onion, minced garlic, vegetable broth, bay leaf, black pepper, Greek oregano, and Greek seasoning in the casserole dish and bake covered for 45 minutes.
While lentils bake, drain the tomatoes and mash gently inside the can with a fork. Cut seeds out of the bell peppers and finely chop, and crumble enough Feta to make 3/4 cup.
After 45 minutes, take lentils out of the oven, stir in the crushed tomatoes, put the lid back on and bake for 15 minutes more. Then take out again, gently mix in the finely chopped bell pepper and 2/3 of the Feta. Crumble the rest of the Feta over the top and bake 15-20 minutes more, or until the Feta is starting to melt and get lightly browned. Serve hot.
From frozen: I mixed in the bell peppers and feta and did not bake the last 15-20 minutes as indicated in the recipe, so you can do that after thawing. This was at the suggestion of the person who wrote the blog. ENJOY! We really liked it!
*I made my own Greek seasoning from this Taste of Home recipe:
Ingredients
- 1-1/2 teaspoons dried oregano
- 1 teaspoon dried mint
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon dried minced garlic
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