This dish is a flavourful addition to your entertainment table, for a light summer lunch, and is perfect for a potluck or picnic. Try a variety of herbs of your choice such as tarragon, marjoram and dill. If using vegetable stock to cook the lentils, check the salt content, and reduce the salt in the recipe accordingly.
Makes one 9 x 13 baking dish; serves 10
2 cups red lentils
5 cups water or vegetable stock
2 medium onions, chopped fine
4 garlic cloves, minced
2 tbsp. extra virgin olive oil
1/4 cup finely chopped parsley
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. sea salt
1/2 tsp. fresh ground black pepper
1 tbsp. balsamic vinegar
Measure and wash the lentils, drain, and place them in a medium pot. Add the water and bring to a boil, reduce heat, and simmer, covered, for 20 minutes.
Preheat the oven to 375°F.
Heat the oil in a medium skillet, and cook the onions, and garlic, for 3 – 4 minutes or until the onions are soft. Add the parsley, basil, oregano, thyme, salt, pepper and remove from the heat. When the lentils are cooked, and is integrated, add the onion mixture and vinegar.
Pour the lentil mixture into an oiled a 9 x 13-inch baking pan and bake for about 20 to 30 minutes, or until set. Cool to room temperature before serving.