add to shopping list Ingredients

1 cup brown lentils
3 tablespoons Olive Oil
1 medium onion
28 oz. can crushed tomatoes
3 cloves garlic
2 carrots (diced)
2 celery stalks (chopped)
3 small zucchini (sliced)
3 ¾ cups water or stock
¼ tsp ground black pepper
1 tsp. dried oregano
1 tsp. dried basil
½ cup fresh parsley (chopped)
3 tablespoons Red Wine Vinegar
¼ tsp. Sugar
Fresh Romano cheese – grated

Preparation

In a large frying pan heat the olive oil and add onion, garlic, celery and fry gently until lightly browned.

Add the tomatoes, water or stock, dried basil, black pepper, dried oregano and bring to a boil. Add the lentils and simmer for about 1 hour.

In a small sauce pan heat the vinegar with the sugar and pour over the lentils.

Transfer the lentils to a casserole grate Romano cheese over lentils, cover and bake in a 350 degree oven for about 1 ½ to 2 hours.

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