Friday, September 6, 2013

Vegan Recipe - Tomato-Lentil Bake, with Crispy Green Beans, on Oven Roasted Potatoes

I am very excited about this month's recipe and introducing you to guest chef, Bea, who is the owner and author of The NOT So Cheesy Kitchen. I met Bea via Triberr and quickly fell in love with her blog and the delicious meals she shares with readers, many of which are vegan. Mushroom Barley Soup, Vegan Chocolate Mousse and Udon Noodles with creamy Lentils are just a few of the recipes you'll find on Bea's site. Each one is made with healthy ingredients and a generous serving of love.

A HUGE thank you to Bea for kindly agreeing to cook for us today! Please enjoy her mouth-watering dish!

Hello there and Happy Friday! This is Bea and I am honored to be a guest blogger at Reduce Footprints today to bring you the September recipe. As this is probably the first time you have heard of me let me introduce myself :-) My name is Bea short for Beate, I am originally from Germany and live in Portland, Oregon. I am a mother of two, wife to one and blog at The NOT So Cheesy Kitchen. At The Not So Cheesy Kitchen I post dairy free recipes, share our adventures, and talk about raising kids with dietary issues. Please stop by any time – I am looking forward to meeting you :-)

Enough about me and on to the recipe; it is the end of summer here in Oregon with many vegetables and fruit at its peak. We eat seasonally and get a weekly share from a CSA located in our part of town; it does not get much more local than that.

And now my dish for you.

Tomato-Lentil Bake, with Crispy Green Beans, on Oven Roasted Potatoes (Vegan)

Tomato – Lentil Bake, with Crispy Green Beans, on Oven Roasted Potatoes

  • 2 – 3 lbs of yellow potatoes, scrubbed and cubed
  • Olive Oil {app. ¼ C}
  • 2 C cooked green lentils* {or canned}
  • 1-1/2 lbs. ripe tomatoes sliced
  • 1 large onion sliced
  • 2 tsp Herbs de Provence
  • 1 lb green beans
  • 3 garlic cloves
  • 1-1/2 Tbs. Lemon juice
  • Zest of ½ untreated lemon
  • Salt & Pepper to taste

  1. Preheat oven to 425F
  2. Place scrubbed and cubed potatoes in large rectangular baking dish. Toss with olive oil until all potatoes are thoroughly covered. Place dish in oven and bake for at about an hour or until they are crispy to your liking.
  3. While potatoes are baking – place tomatoes, onion, and lentils in another rectangular {or round} baking dish. Toss with olive oil, salt, pepper and herbs de Provence. When potatoes have about 40 – 30 minutes left to bake, place tomato-lentil dish also into the oven.
  4. Prepare, and clean green beans; spread beans onto a baking sheet and toss with olive oil, salt and pepper. Place in the oven when potatoes are on their last 15 minutes.
  5. When time is up remove potatoes, as well as tomato-lentil bake from the oven. Add lemon juice – to taste – to the tomato-lentil bake
  6. Leaving green beans in the oven increase the temperature to 450F, watch them carefully and bake for another 10 minutes or until they crisped up to your liking. Remove from oven and immediately toss the green beans with minced garlic as well as lemon zest.
  7. Plate the Tomato-Lentil Bake with Crispy Green Beans on the Oven Roasted Potatoes.
*To cook lentils - place 3/4 C dried green lentils in a saucepan. Cover the lentils with water, add 1/2 tsp. of dried Herbs de Provence and bring covered to a slow simmer. Cook covered until lentils are soft; check occasionally and add more water if needed.

Collage of Tomato-Lentil Bake and ingredients.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.