1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
3 medium carrots, diced
1 cup dry lentils
2 cups vegetable or chicken stock
2 ounces Parmesan cheese, grated
Heat the oil over medium-high heat in a medium saucepan.
Add the onions, garlic and carrots. Cook, stirring occasionally, for 5-7 minutes, or until all the vegetables are softened and beginning to brown.
Preheat the oven to 350 degrees.
Stir in the lentils, allowing them to toast for a minute or two.
Add the stock and stir.
Bring to a boil, then reduce to simmer. Cook until most of the stock is absorbed, about 20 minutes.
Transfer to one or multiple oven-safe dishes (or, if you’ve cooked it in a cast iron skillet, just use that!).
Sprinkle with cheese, then bake at 350 for 10-12 minutes, or until the cheese is melted and beginning to brown.
Pairs Well With
From the Kitchen of Jimmy Dreese