Soft Lentils With Roasted Tomatoes And Caramelized Onions

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 6 plum tomatoes (these varieties work best for roasting) or 6 roma tomatoes (these varieties work best for roasting)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cups minced onions
• 1 1/2 teaspoons salt
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 8 cups well-cooked lentils (i prefer red lentils)
• black pepper, to taste
• 3 pitted sliced green olives

Recipe

• 1 preheat oven to 400°f
• 2 line a baking sheet wit aluminum foil and spray with cooking spray.
• 3 cut off tomato stems and place the whole tomatoes (with skin) on baking sheet.
• 4 roast tomatoes in oven for 30-40 minutes. riper tomatoes roast more quickly.
• 5 every 10-15 minutes, use a paper towel to soak off juices that are on the foil, if there is juice.
• 6 we want the tomatoes to roast from their inner juices.
• 7 meanwhile, lightly spray a 9x13 casserole dish with cooking spray.
• 8 heat the olive oil in a large skillet. add butter, allowing it to melt with the oil.
• 9 stir in the onion and salt.
• 10 cook, covered over low heat for 30 minutes, stirring often.
• 11 the onions should be soft and golden.
• 12 remove tomatoes from oven, and allow to cool.
• 13 reduce oven temperature to 350°f.
• 14 peel off tomato skins.
• 15 this should be pretty easy after the roasting process.
• 16 seed and mince tomatoes.
• 17 there should be 1 cup of for this dish.
• 18 add tomatoes to onions.
• 19 cook for an additional 15-20 minutes, stirring occasionally.
• 20 add remaining ingredients except the olives, and stir well.
• 21 transfer mixture to casserole dish.
• 22 cover tightly with foil, and bake for about 45 minutes.
• 23 serve hot, topped with a scattering of the sliced green olives for garnish.