Provencal Vegetable and Lentil Casserole

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Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 zucchinis, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 can (14 ounces) diced tomatoes
1 cup green lentils, rinsed
2 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

1.In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2.Add the carrots, zucchinis, and bell peppers to the pot. Cook for another 5 minutes, until the vegetables start to soften.
3.Stir in the diced tomatoes, lentils, vegetable broth, and dried herbs. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 1 hour, or until the lentils are tender.
4.Serve hot and enjoy!
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