Baked Lentils And Cheese
|Lentils||1 3⁄4 Cup (28 tbs), rinsed|
|Whole thyme||1⁄8 Teaspoon, crumbled|
|Whole sage||1⁄8 Teaspoon|
|Bay leaf||1 Large|
|Onions||2 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Canned stewed tomatoes||1 Pound, broken up (1 Can)|
|Water||2 Cup (32 tbs)|
|Thinly sliced celery||3⁄4 Cup (12 tbs)|
|Thinly sliced carrots||2 Cup (32 tbs)|
|Green pepper||1 , seeded and chopped|
|Finely chopped fresh parsley||2 Teaspoon|
|Grated sharp cheddar cheese||3 Cup (48 tbs)|
In a shallow baking dish, about 9 x 13 inches, mix together lentils, salt, marjoram, thyme, sage, bay leaf, pepper, onions, garlic, tomatoes, and water.
Let stand 20 minutes, then cover tightly and bake at 375° 30 minutes.
Stir in celery, carrots, and green pepper.
Return to oven, covered, and bake another 40 minutes, or until vegetables are tender.
Remove bay leaf.
Stir in parsley and cheese.
Bake uncovered 5 more minutes, or until cheese is melted.