Soft Lentils With Roasted Tomatoes and Caramelized Onions
- Ready In:
- 1hr 50mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 6 plum tomatoes (these varieties work best for roasting) or 6 roma tomatoes (these varieties work best for roasting)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cups minced onions
- 1 1⁄2 teaspoons salt
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 8 cups well-cooked lentils (I prefer red lentils)
- black pepper, to taste
- 3 pitted sliced green olives
directions
- Preheat oven to 400°F
- Line a baking sheet wit aluminum foil and spray with cooking spray.
- Cut off tomato stems and place the whole tomatoes (with skin) on baking sheet.
- Roast tomatoes in oven for 30-40 minutes. Riper tomatoes roast more quickly.
- Every 10-15 minutes, use a paper towel to soak off juices that are on the foil, if there is juice.
- We want the tomatoes to roast from their inner juices.
- Meanwhile, lightly spray a 9x13 casserole dish with cooking spray.
- Heat the olive oil in a large skillet. Add butter, allowing it to melt with the oil.
- Stir in the onion and salt.
- Cook, covered over low heat for 30 minutes, stirring often.
- The onions should be soft and golden.
- Remove tomatoes from oven, and allow to cool.
- Reduce oven temperature to 350°F.
- Peel off tomato skins.
- This should be pretty easy after the roasting process.
- Seed and mince tomatoes.
- There should be 1 cup of for this dish.
- Add tomatoes to onions.
- Cook for an additional 15-20 minutes, stirring occasionally.
- Add remaining ingredients except the olives, and stir well.
- Transfer mixture to casserole dish.
- Cover tightly with foil, and bake for about 45 minutes.
- Serve hot, topped with a scattering of the sliced green olives for garnish.
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RECIPE SUBMITTED BY
Stephanie Z.
Blacksburg, Virginia