Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

This is a lazy Sunday--or tired Tuesday-- recipe from chef Abra Berens' book Ruffage: A Practical Guide to Vegetables. Don't be alarmed by cooking beans this long. Make it vegetarian by using vegetable broth and skipping the Parmesan.

Source: Midwest Living

Gallery

Credit: Brie Passano

Recipe Summary

hands-on:
20 mins
total:
1 hr 10 mins
Servings:
4
Yield:
7 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°F. In a 6-quart Dutch oven, heat oil over medium-high heat until shimmering. Add crushed red pepper; cook, stirring constantly, about 30 seconds. Add onion, garlic and salt; stir to combine. Carefully add wine. Boil gently, uncovered, until reduced by half, about 5 minutes.

    Advertisement
  • Add lentils, green beans, tomatoes and broth. Bring to a boil, cover, and place in the oven. Cook until the lentils are tender, about 50 minutes. Serve drizzled with additional olive oil and topped with cheese (if desired) and basil.

Nutrition Facts

354 calories; fat 12g; cholesterol 13mg; saturated fat 4g; carbohydrates 37g; mono fat 6g; poly fat 1g; insoluble fiber 8g; sugars 7g; protein 18g; vitamin a 1120.8IU; vitamin c 24.8mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.5mg; folate 219.7mcg; vitamin b12 0.2mcg; sodium 1120mg; potassium 718mg; calcium 253mg; iron 4mg.
Advertisement
Advertisement