Baked Lentils With Tomato

• 1 cup brown lentils
• 3 tablespoons olive oil
• 1 onion medium
• 28 ounces crushed tomatoes
• 3 cloves garlic
• 2 carrots diced
• 2 celery stalks chopped
• 3 zucchini smalls, sliced
• 3 3/4 cups water or stock
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup fresh parsley chopped
• 3 tablespoons red wine vinegar
• 1/4 teaspoon sugar
• romano cheese Fresh, - grated

1. In a large frying pan heat the olive oil and add onion, garlic, celery and fry gently until lightly browned.
2. Add the tomatoes, water or stock, dried basil, black pepper, dried oregano and bring to a boil. Add the lentils and simmer for about 1 hour.
3. In a small sauce pan heat the vinegar with the sugar and pour over the lentils.
4. Transfer the lentils to a casserole grate Romano cheese over lentils, cover and bake in a 350 degree oven for about 1 1/2 to 2 hours.

brown lentils, olive oil, onion, tomatoes, garlic, carrots, celery, zucchini smalls, water, ground black pepper, oregano, basil, parsley, red wine vinegar, sugar, romano cheese

Taken from www.yummly.com/recipe/Baked-Lentils-With-Tomato-1647999 (may not work)