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Baked Lentils And Cheese

Ingredients
  Lentils 1 3⁄4 Cup (28 tbs), rinsed
  Salt 1 Teaspoon
  Marjoram 1⁄8 Teaspoon
  Whole thyme 1⁄8 Teaspoon, crumbled
  Whole sage 1⁄8 Teaspoon
  Bay leaf 1 Large
  Pepper 1⁄4 Teaspoon
  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)
Directions

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.
Uncover.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese

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