Cauliflower Lentil Tomato Bake

Ingredients

• 1 Cup Dried green lentils - 1 cup (about 7 ounces), About 7 ounces before cooking.
• 3 Cup Water - 3 cups (710 milliliters), About 710 milliliters.
• 1.5 Pound Cauliflower florets - 1 1/2 pounds (about 6 cups), About 6 cups; kept in even 1 1/2-inch florets.
• 1 Count Red bell pepper, diced - 1 large (about 1 cup), About 1 cup diced.
• 5 Ounce Baby spinach - 5 ounces (about 5 packed cups), About 5 packed cups.
• 28 Ounce Canned crushed tomatoes - 28 ounces (about 3 1/2 cups), About 3 1/2 cups.
• 3 Tablespoon Extra-virgin olive oil - 3 tablespoons (45 milliliters), Divided: 1 tablespoon for the baking dish and 2 tablespoons for sautéing.
• 1 Count Yellow onion, diced - 1 medium (about 1 cup), About 1 cup diced.
• 4 Count Garlic, minced - 4 cloves (about 1 tablespoon), About 1 tablespoon minced.
• 2 Teaspoon Dried oregano - 2 teaspoons (2 grams), About 2 grams.
• 1.5 Teaspoon Fine sea salt - 1 1/2 teaspoons (9 grams), About 9 grams.
• 0.5 Teaspoon Black pepper - 1/2 teaspoon (1 gram), About 1 gram.
• 0.5 Cup Fresh parsley, chopped - 1/2 cup (15 grams), About 15 grams; divided into 1/4 cup for the bake and 1/4 cup for finishing.
• 2 Tablespoon Lemon juice - 2 tablespoons (30 milliliters), About 30 milliliters.

Instructions

1. Preheat and prep ingredients

   1. *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*.

2. Cook the lentils

   2. 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.

3. Sauté the vegetables

   3. 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*.

4. Build the tomato sauce

   4. 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*.

5. Assemble the bake

   5. 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*.

6. Bake until tender

   6. 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*.

7. Rest, garnish, and serve

   7. *Rest 5 minutes*, sprinkle with the remaining 1/4 cup parsley, and *serve hot* as a dinner main course.