*I have no idea why this recipe has “pizza” in the title. It is still a great lentil recipe though.
When we read this recipe, we just had to share it with our readers. Thanks to Amy Fothergill of The Family Chef for sharing this one. Try making this dish one night instead of ordering pizza – and lentils are so easy to cook with the added benefit of being both healthy and delicious. Here is Amy’s recipe:
Ingredients:
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, peeled and chopped
- 1 Tbl olive oil
- 1/4 tsp dried oregano and/or basil
- 1/4 tsp ground pepper
- 1/2 tsp salt
- 2 cloves chopped garlic
- 1 cup lentils
- 4-5 cups of gluten free broth and/or water
- 1 can diced tomatoes (do not drain)
- 1 Tbl chopped fresh oregano
- 1/4 cup parmesan cheese
- 1/2 cup shredded mozzeralla
- Optionally top with 1-2 Tbl fresh pesto
Directions:
1. Sauté onion, carrot and celery in olive oil. Add seasonings: oregano, basil and pepper. Cook until onion is translucent and slightly browed. Add garlic and salt cook for 1 more minute.
2. Add lentils, broth, diced tomatoes. Bring to a boil, cover and then lower to a simmer for at least 25-30 minutes or until lentils are soft.
3. Add oregano to lentils and stir. Top with cheeses and wait 5 minutes until serving so cheese can melt (or place in a warm oven for a few minutes).
About the contributor: Amy Fothergill, The Family Chef, has been cooking for over 25 years. She began cooking gluten free for her daughter over 2 years ago to help ease her eczema. Amy blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.