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Baked Lentils And Cheese

  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)

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3063 Calories from Fat 894

% Daily Value*

Total Fat 114 g175.6%

Saturated Fat 61 g304.9%

Trans Fat 0 g

Cholesterol 358.7 mg119.6%

Sodium 5444.7 mg226.9%

Total Carbohydrates 333 g110.9%

Dietary Fiber 131.3 g525.2%

Sugars 69.1 g

Protein 187 g374.6%

Vitamin A 1140.2% Vitamin C 427.5%

Calcium 308.6% Iron 200.8%

*Based on a 2000 Calorie diet

Baked Lentils And Cheese Recipe