You are here

Baked Lentils with Cheese

Veggie.Lover's picture
  Lentils 12 Ounce, rinsed (1 Package)
  Water 2 Cup (32 tbs)
  Bay leaf 1
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Sage 1⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 3.9 (23 votes)

Nutrition Rank

Nutrition Facts

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

Baked Lentils With Cheese Recipe