(This is an old recipe that has been replaced on the site with Slow Cooker Lentils (with Greek flavors). I am keeping the printer-friendly recipe here in case anyone is still wanting the version baked in the oven.)

(Makes 4-6 servings; recipe inspired by a lentil casserole from All Recipes.)

Ingredients:

  • 1 cup brown lentils, picked over and rinsed if needed (lentils that come in a package often don’t need to be rinsed
  • 1 large onion, chopped small
  • 2 tsp. minced garlic (or more)
  • 1 cup + 2 T vegetable stock or broth (canned vegetable broth is fine here)
  • 1 bay leaf
  • 1/2 tsp. fresh ground black pepper
  • 1/2 tsp. Greek Oregano (affiliate link)
  • 1 tsp. Greek Seasoning (affiliate link) You can make your own Greek Seasoning, or just use the spices in that mix that you do have.
  • 1 can (14.5 oz.) crushed tomatoes
  • 1 green bell pepper, seeds removed and finely chopped
  • 1 red bell pepper, seeds removed and finely chopped
  • 3/4 cup crumbled Feta cheese

Instructions:

  1. Preheat oven to 375F/190C. Use a 3 quart casserole dish with a tight-fitting lid.
  2. Combine lentils, chopped onion, minced garlic, vegetable broth, bay leaf, black pepper, Greek oregano, and Greek seasoning in the casserole dish and bake covered for 45 minutes
  3. While lentils bake, drain the tomatoes and mash gently inside the can with a fork.
  4. Cut seeds out of the bell peppers and finely chop.
  5. Crumble enough Feta to make 3/4 cup.
  6. After 45 minutes, take lentils out of the oven, stir in the crushed tomatoes, put the lid back on and bake for 15 minutes more.
  7. Then take out again, gently mix in the finely chopped bell pepper and 2/3 of the Feta. Crumble the rest of the Feta over the top and bake 15-20 minutes more, or until the Feta is starting to melt and get lightly browned.
  8. Serve hot.

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