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Baked Lentils With Cheese

chef.tim.lee's picture
Ingredients
  Dried lentils 1 1⁄2 Cup (24 tbs)
  Tomato sauce 16 Ounce
  Water 2 Cup (32 tbs)
  Onion 1 Medium
  Garlic 2 Clove (10 gm)
  Salt 1 1⁄2 Teaspoon
  Bay leaves 2
  Pepper 1⁄4 Teaspoon
  Ground sage 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Carrots 2
  Thinly sliced celery 1 Cup (16 tbs)
  Green pepper 1 Medium
  Chopped parsley 2 Tablespoon
  Shredded cheddar cheese 6 Ounce
Directions

Combine first 11 ingredients in a lightly greased 2 1/2-quart casserole; cover and bake at 375° for 30 minutes.
Add vegetables to casserole; cover and bake 30 minutes or until vegetables are tender.
Stir in parsley; sprinkle cheese on top.
Bake, uncovered, 5 minutes.

Recipe Summary

Cuisine: 
American
Servings: 
6

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