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


Ingredient Checklist


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.

  • 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; 12 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 13 mg cholesterol; 1120 mg sodium. 718 mg potassium; 37 g carbohydrates; 8 g fiber; 7 g sugar; 18 g protein; 0 g trans fatty acid; 1121 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 220 mcg folate; 0 mcg vitamin b12; 253 mg calcium; 4 mg iron;

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Rating: 5.0 stars
Easy, fast, healthy and delicious.