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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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3.9925
Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 350 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 6.3 g31.3%

Trans Fat 0 g

Cholesterol 30.4 mg10.1%

Sodium 715.9 mg29.8%

Total Carbohydrates 44 g14.7%

Dietary Fiber 18.2 g72.9%

Sugars 8.4 g

Protein 21 g41.4%

Vitamin A 97.8% Vitamin C 73.5%

Calcium 29% Iron 30.2%

*Based on a 2000 Calorie diet

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Baked Lentils With Cheese Recipe