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Lentils.org

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Tuscan Chicken, Tomato & Lentil Bake

Prep Time: 25 Minutes

Total Time: 55 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) olive oil
  • 1 ½ cups (375 mL) yellow onion, small diced
  • 2 Tbsp (30 mL) garlic, minced
  • 4 cups (1 L) crushed tomatoes
  • 2 cups (500 mL) vegetable or chicken stock
  • 1 Tbsp (15 mL) Italian seasoning
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) pepper
  • 5 cups (1.25 L) cooked whole red (brown) lentils
  • 5 cups (1.25 L) cooked chicken breast, diced
  • 4 cups (1 L) baby spinach
  • 2 cups (500 mL) cherry tomatoes, halved
  • 1 cup (250 mL) roasted red peppers, sliced
  • 1 cup (250 mL) shredded mozzarella cheese
  • ½ cup (125 mL) grated Parmesan cheese
  • ¼ cup (60 mL) basil, chopped

Directions

  1. Preheat oven to 375°F (190°C).
  2. Heat oil in a large sauté pan over medium heat. Add onion and sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute.
  3. Add tomatoes, stock, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 5 minutes. Add lentils, chicken, spinach, tomatoes, and peppers. Gently stir until thoroughly combined and spinach begins to wilt.
  4. Transfer mixture to a standard hotel pan and spread into an even layer. Top evenly with mozzarella and Parmesan cheese.
  5. Bake uncovered for 20–25 minutes until bubbling around the edges, cheese has melted, and internal temperature reaches 165°F (74°C).
  6. Remove from oven and finish with fresh basil. Hold hot for service.
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