Baked French Lentils with Tomatoes, Kale, and Capers Recipe

Baked French Lentils with Tomatoes, Kale, and Capers Recipe

Here's a fresh, revised approach to the French Lentil and Tomato Bake recipe from Amy Chaplin's "Whole Food Cooking Every Day" cookbook:

Prepare for a culinary adventure with this delightful French Lentil and Tomato Bake recipe! It's one of the many creative and diet-friendly dishes from the brilliant cookbook "Whole Food Cooking Everyday" by Amy Chaplin. You'll love this health-packed meal featuring an array of delectable fruits and vegetables. Grab your cast-iron casserole dish and dive into this scrumptious creation!

• Prep Time: 30 minutes (soak lentils overnight) | * Cook Time: 40 minutes

Ingredients (15)

• 3⁄4 cup French lentils, soaked overnight in 3 cups (720 ml) filtered water
• One 2-inch piece kombu
• 2 cups filtered water
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1⁄4 teaspoon salt, plus more to taste
• 1 leek, sliced (optional)
• One 14.5-ounce can diced tomatoes
• 1⁄2 cup fresh basil leaves, chopped
• 6 cups kale leaves, chopped (tough stems removed)
• 3 tablespoons capers in brine
• 2 teaspoons balsamic vinegar
• Freshly ground black pepper
• 1 recipe Cauliflower Bake Topping (optional)

Instructions

1. Before cooking, make sure to soak the lentils in filtered water overnight.
2. Drain and rinse the lentils and transfer them to a medium pot. Add the kombu and the 2 cups (480 ml) water and bring to a boil. Once boiling, cover the pot, reduce the heat to low, and simmer for 20 minutes, or until the lentils are tender. Remove from the heat and remove the kombu (compost it). Drain the lentils and set aside.
3. Preheat your oven to 375°F (190°C).
4. Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 6 to 8 minutes, or until golden. Stir in the garlic and salt and cook for 3 minutes, or until the garlic is fragrant. Add the leeks and cook for another 5 minutes, or until softened. Stir in the tomatoes, cooked lentils, basil, and kale. Raise the heat to high and bring to a simmer. Cook until the kale is wilted. Stir in the capers, balsamic vinegar, and season with salt and pepper.
5. Transfer the mixture to a 10-inch (25 cm) cast-iron casserole dish (or equivalent). If using Cauliflower Bake Topping, spread it evenly over the filling. Bake for 25 minutes, or until the filling is bubbling and the topping has set. Broil the bake for 5 minutes, until the topping turns golden and browns in spots. Allow to sit for a few minutes before serving.
6. Once cooled, store the leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover and warm in a 350°F (180°C) oven until heated through.

Adapted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019. Photographs by Anson Smart.

Enrichment Data:While I couldn't find the specific recipe for the French Lentil and Tomato Bake from Amy Chaplin's "Whole Food Cooking Every Day" cookbook, I can suggest modifying her base recipe for those who don't have the book.

Modified French Lentil and Tomato Bake

Ingredients:- Lentils: French green or Puy lentils work well.- Vegetables: Onions, garlic, bell peppers, and tomatoes.- Spices: Thyme, rosemary, bay leaves, salt, and pepper.- Tomato Paste or Canned Tomatoes: Adds depth of flavor while replacing the lack of specific measurements in the original recipe.- Broth: Vegetable or chicken broth for cooking the lentils.- Olive Oil for sautéing.- Tomatoes (canned or fresh) for the baking part.- Optional: Red wine for added flavor.- Cauliflower Bake Topping (from the original recipe) for additional texture.

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sauté the onions and garlic in olive oil until softened.
3. Add spices, bell peppers, if using, and cook until the peppers start to soften.
4. Add lentils, broth, tomato paste or canned tomatoes, and any additional spices. Bring to a boil.
5. Transfer the mixture to a baking dish, top with sliced or chopped fresh tomatoes and cover with Cauliflower Bake Topping (if using).
6. Bake until the lentils are tender and the top is nicely browned, which could take about 45 minutes, depending on the lentil type and moisture.
7. Serve warm, garnished with herbs.

Keep in mind that this is a generalized version of the recipe. For Amy Chaplin's exact recipe, still refer to her cookbook, "Whole Food Cooking Everyday."

1. In the modified French Lentil and Tomato Bake recipe, use 200 grams of French lentils as a dietary alternative.
2. To conform to the original casserole recipe, utilize a 10-inch cast-iron casserole dish for baking the lentil mixture.
3. This modified lentil casserole, featuring 200 grams of lentils, is a diet-friendly version of the French Lentil and Tomato Bake recipe from Amy Chaplin's "Whole Food Cooking Every Day" cookbook.

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