1h 30mCauliflower Lentil Tomato Bake
A hearty vegan dinner casserole of green lentils, cauliflower florets, red bell pepper, baby spinach, and crushed tomatoes with Mediterranean herbs, parsley, lemon, and olive oil.
- Energy
- 406 calories per serving
- Protein
- 21.8 g per serving
- Carbs
- 63.7 g per serving
- Fat
- 11.4 g per serving
- Sodium
- 1275 mg per serving
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Cook this recipe
- water-3 cups
- dried green lentils-1 cup
- canned crushed tomatoes-28 oz
- red bell pepper-1 large
- cauliflower florets-1.5 lb
- baby spinach-5 oz
- fresh parsley-0.5 cups
- yellow onion-1 medium
- garlic-4 cloves
- extra-virgin olive oil-3 tbsp
- lemon juice-2 tbsp
- dried oregano-2 tsp
- fine sea salt-1.5 tsp
- black pepper-0.5 tsp
Preheat the oven to 400°F and brush a 9-by-13-inch baking dish with 1 tablespoon olive oil. Rinse the lentils; finish dicing the onion and bell pepper, mincing the garlic, chopping the parsley, and keeping the cauliflower in even 1 1/2-inch florets.
Keep the chef’s knife blade angled away from fingers while dicing and chopping.
Combine the lentils and water in a large saucepan. Bring to a boil on the stovetop, then simmer 18 to 22 minutes until the lentils are just tender but not mushy; drain any excess water.
While the lentils cook, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and red bell pepper; cook 5 to 6 minutes until softened and glossy.
Stir in the garlic, oregano, salt, and black pepper; cook 1 minute until fragrant. Add the crushed tomatoes; simmer 8 minutes, then stir in the baby spinach until just wilted.
Keep the tomato sauce at a gentle simmer to reduce splattering.
Fold the cooked lentils, 1/4 cup parsley, and lemon juice into the tomato mixture. Spread the cauliflower florets in the baking dish, spoon the tomato-lentil mixture over top, and stir until well coated so the lentils settle between the cauliflower florets.
Cover the dish tightly with foil and bake 30 minutes. Uncover, stir gently, and bake 12 to 15 minutes longer until the cauliflower is fork-tender and the sauce is bubbling at the edges.
Use dry oven mitts when handling the hot baking dish and foil.
Open the foil carefully because hot steam can escape quickly.
Rest 5 minutes, sprinkle with the remaining 1/4 cup parsley, and serve hot as a dinner main course.
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