Your Royko Recipe for May, 2019
Credit: Royko’s Fertile Imagination.
Lentils, tomatoes, onions and cheese, all baked in the oven.
Serves 6 to 8.
Sweet potatoes and lentils make a complete protein. If you add them, do so 15 minutes before the lentil/vegetable mixture is cooked. Then, proceed as indicated.
1 lb. dried green lentils
2 large ribs chopped celery
2 bay leaves
1 tsp. dried basil
1 tsp. salt
2 large chopped carrots
1 large chopped yellow onion
2 medium peeled, cubed sweet potatoes [opt.]
1 14-oz. can tomato sauce
1/2 lb. grated old Cheddar cheese
Wash lentils thoroughly. Transfer to a large pot and add celery, carrots, onion, bay leaves, basil, salt and pepper. Cover with about 1 inch of water.
Bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender. Stir frequently. Depending on the size of the lentils, this could take anywhere from 30 minutes to 1 hour. Add more water if necessary.
Using a slotted spoon to drain mixture, place a layer of lentils in a deep, oven-proof casserole. Top with a layer of tomato sauce and a layer of grated cheese. Repeat until casserole is full to within 1 inch of the top.
Cover and bake in a 300 ̊ oven until the cheese is melted and mixture is bubbling, about 30 minutes. Serve as a side dish or as a meal on its own.