Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories492.3 kcal (25%)
Total Fat29 g (41%)
Carbs41.7 g (16%)
Sugars5.4 g (6%)
Protein20.6 g (41%)
Sodium878.1 mg (44%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 cuplentils
4 tablespoonsolive oil
or vegetable
1 cupchopped onion
4garlic cloves
medium, peeled and minced
1 x 28 ouncecan whole tomatoes
drained, seeded, and chopped
1 x 4 ouncecan chopped green chilies
4 x 2.5 ouncecan sliced black olives
drained
½ teaspoonground cumin
½ teaspoonsalt
freshly ground black pepper
to taste
1 ½ cupsMonterey Jack cheese
grated, or cheddar
Instructions
Step 1
Bring a medium pan of water to the boil, add the lentils and simmer 25 minutes. Drain well.
Step 2
In a large skillet, heat the oil over medium heat. Add the onion and garlic; sauté 5 minutes.
Step 3
Add the tomatoes, chilies, olives, cumin, salt and several grindings of pepper. Simmer 10 minutes.
Step 4
Combine the lentils with the tomato mixture. Spoon into a 9-inch baking pan and sprinkle with the cheese.
Step 5
Bake in a preheated 350-degree oven 15 to 20 minutes, until the cheese melts and the lentils are starting to bubble.
Step 6
Let sit 5 minutes before serving.
Notes
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