Wednesday, October 30, 2013

Vegetarian Lentil Casserole with Bell Peppers and Feta Recipe

I had a bunch of bell peppers last week and wanted to try them in something besides stir-fry and salads.  I did a little searching and found this lentil recipe, a little tweaking and it was perfect for our family.  Lentils are a fabulous legume full of fiber, protein, b-vitamins and 6 minerals.  Add some bell peppers and tomatoes and this is one nutritionally power-packed recipe!

The feta cheese made it child-friendly (my 6 year old never says no to cheese!) and the peppers made it adult friendly.  It's a winner!

Vegetarian Lentil Casserole Recipe with Bell Peppers and Feta
1 cup lentils
1 large onion, chopped small
2-4 garlic cloves, minced 
1 cup + 2 Tbsp vegetable stock or broth 
1 bay leaf
1/2 tsp fresh ground black pepper (I used 1/4 tsp)
1/2 tsp oregano 
1 can (14.5 oz.) stewed tomatoes, drained and slightly mashed 
1 green bell pepper, seeds removed and finely chopped 
1 red, purple or orange bell pepper, seeds removed and finely chopped 
1 cup crumbled Feta cheese

1. Preheat oven to 375 degrees. Use a 2 1/2-3 quart casserole dish with a tight-fitting lid. Combine lentils, chopped onion, minced garlic, vegetable broth, bay leaf, black pepper and oregano in the casserole dish and bake covered for 45 minutes.
2. 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.
3. 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. 
4. Take out again, gently mix in the finely chopped bell pepper and 2/3 of the Feta. Spread the rest of the Feta over the top and bake 15-20 minutes more (uncovered), or until the Feta is starting to melt and getting lightly browned. Serve hot. 


  1. This looks yummy. I only have one lonely purple pepper left....I may have to try this next time!

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