Soft Lentils With Roasted Tomatoes and Caramelized Onions

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READY IN: 1hr 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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