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Baked Lentils With Cheese

Veggie.Lover's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese

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