Baked Lentils with Cheese
|Lentils||12 Ounce, rinsed (1 Package)|
|Water||2 Cup (32 tbs)|
|Thyme leaves||1⁄4 Teaspoon|
|Onions||2 Large, chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Canned tomatoes||1 Pound (1 Can)|
|Carrots||2 Large, cut into 1/8 inch thick slices|
|Celery stalk||1 , thinly sliced|
|Green pepper||1 , seeded and chopped|
|Chopped parsley||2 Tablespoon|
|Shredded sharp cheddar cheese||6 Ounce (1 1/2 Cup)|
Place lentils in a shallow 3-quart casserole or 9 by 13-inch baking dish along with water, bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic, and tomatoes (break up with a spoon) and their liquid.
Bake, covered, in a 375° oven for 30 minutes.
Remove from oven and stir in carrots and celery.
Cover and bake for about 40 more minutes or until vegetables are tender.
Remove from oven and stir in green pepper and parsley; sprinkle cheese on top.
Return to oven and bake, uncovered, for 5 more minutes or until cheese is melted.
Serving size: Complete recipe
Calories 2394 Calories from Fat 544
% Daily Value*
Total Fat 61 g94.4%
Saturated Fat 31.6 g158%
Trans Fat 0 g
Cholesterol 151.9 mg50.6%
Sodium 5841.4 mg243.4%
Total Carbohydrates 331 g110.4%
Dietary Fiber 132.4 g529.6%
Sugars 45 g
Protein 149 g298.8%
Vitamin A 654.6% Vitamin C 466.1%
Calcium 188.2% Iron 209.1%
*Based on a 2000 Calorie diet