You may have noticed that I like to cook a whole bunch of food at once to I don’t have to do it every night. The other day I washed and cut up 2 heads of cauliflower, and threw them in a baking dish with olive oil and garlic salt. Since the oven was already on and the cutting board was already dirty, I decided to bake some lentils, too. They were already cooked (the night before I made pasta, and since the pot was already dirty I threw a whole bag of lentils in to boil while we were eating dinner. Noticing a pattern?).
I chopped up the remains of a white onion, 2 raw jalapenos, and some red onion, for a total of 1/2 cup of large chunks of onion.
The laready cooked, refridgerated lentils, fresh out of their tupperware:
Yes, that’s a Star Wars cup in the background. I mixed the ingredients in the pan to avoid dirtying extra dishes.
I added 3 tablespoons or so of olive oil to moisten it up, 1/4 cup good parmesan cheese, and probably 2 teaspoons or less of garlic salt. You can make it spicier by adding chili powder, or Sriracha. Once it was done cooking, we each added Sriracha to our own portions to control the level of spiciness. Hubby like things way spicier than I do. You can make it vegan by leaving out the cheese or using a vegan cheese substitute. I haven’t tried those, so I’m not sure how it would work. You can also add some cumin for additional flavor.
I baked it at 350 for 30 minutes or so, until it was bubbling and a little crispy around the edges. The veggies had cooked a little bit, but they were still fairly crunchy, which I liked. You could always saute them before mixing them into the lentils if you want them more done, but I liked the variety of textures.