Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 3

Comforting and easy to prepare, this hearty dish is good for busy nights, as the lentils cook in the oven and leave you free to tend to other things.

Lorrie Hulston Corvin
Recipe by Cooking Light November 2005

Gallery

Recipe Summary

Yield:
10 servings (serving size: about 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes. Stir in tomato paste, and cook 1 minute, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 1 minute. Add water and remaining ingredients; bring to a boil. Cover and place in oven. Bake at 375° for 1 hour and 15 minutes or until lentils are tender; discard bay leaf.

Nutrition Facts

234 calories; calories from fat 14%; fat 3.6g; saturated fat 1.3g; mono fat 1.6g; poly fat 0.4g; protein 20g; carbohydrates 33g; fiber 15.4g; cholesterol 10mg; iron 5.2mg; sodium 450mg; calcium 109mg.
Advertisement
Advertisement