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.