Bakedeggswithlentils Recipes
BAKED EGGS WITH LENTILS
A dish inspired by Spain that is ideal for supper or brunch. Sometimes I make it as a dip and served with pita without the eggs.
Provided by Scandigirl
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring the lentils to the boil in a large kettle of water and simmer, covered, for 35-40 minutes until soft. Drain.
- Heat the oil in a large, heavy-bottomed saucepan and fry the onion, garlic and peppers gently until soft, about 5 minutes.
- Mix in the cooked lentils and the tomatoes, parsley, bay leaf and water. Season well. Cook over moderate heat, stirring, for 10-15 minutes, or until most of the liquid has evaporated and the mixture is fairly thick.
- Preheat oven to 400 degrees.
- Spoon the mixture into a lightly greased ovenproof dish, removing the bay leaf. Make four slight hollows with the back of a spoon. Break in the eggs. Sprinkle with the sherry, cover and bake for 20 minutes, or until the egg whites are firm.
- Serve at once, garnished with the parsley sprigs.
BAKED LENTILS WITH CHEESE
My mom came up with this recipe when I was a teenage vegetarian, and now it is one of my meat-loving husband's favorite dishes and still one of mine to this day.
Provided by Tiffany
Categories Side Dish Casseroles
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
- Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 45.4 g, Cholesterol 36.2 mg, Fat 12.3 g, Fiber 19 g, Protein 24.1 g, SaturatedFat 7.4 g, Sodium 1169.3 mg, Sugar 7.5 g
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