Baked Lentils With Cheese
- Ready In:
- 2hrs 20mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 16 ounces lentils, dry
- 2 cups water
- 1 bay leaf
- 2 teaspoons salt or 2 teaspoons Mrs. Dash seasoning mix, original
- 1⁄4 teaspoon black pepper, freshly milled
- 1⁄8 teaspoon marjoram, freshly chopped
- 1⁄8 teaspoon sage, freshly chopped
- 1⁄8 teaspoon thyme, freshly chopped
- 2 large onions, chopped
- 1 garlic clove, minced
- 16 ounces tomatoes, canned OK
- 2 large carrots, chopped
- 1⁄2 cup celery, chopped
- 1 green bell pepper, seeded and chopped
- 2 tablespoons fresh parsley, chopped
- 3 cups cheddar cheese, shredded
directions
- Preheat oven to 375.
- Place first 11 ingredients in glass baking dish and cover with foil.
- Bake at 375 for 30 minutes.
- Uncover and add carrots & celery.
- Re cover with foil and bake for 40 minutes.
- Add remaining ingredients, sprinkling the cheese on top.
- Bake uncovered for 5 more minutes.
- Serve.
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RECIPE SUBMITTED BY
I’m a single gal in my mid-20’s, raising 2 cats and a horse. A lacto-(sometimes ovo)-vegetarian since 1996 (childhood rebellion run wild), I work or volunteer for various local boutique wineries & vineyards in Northern California.
I use locally grown, organic produce whenever possible. I don't own a microwave or a food processor - probably because my kitchen is too small to fit them in! It also lacks a dishwasher, so any meal that is easy to clean up is a plus.
At age 18, I underwent a 16 level spinal fusion with titanium rods to correct idiopathic scoliosis, which left uncorrected, would have put me in a wheelchair. Since then I have been in 3 car accidents, one of which shattered my left hand (rebuilt) and triggered fibromyalgia.
When not working or cooking, I ride and train horses, paint badly (acrylic), play the guitar and piano, garden (organic), collect books and try to improve my calligraphy.