Lentil and Cheese Casserole

In 'The Six O' Clock Scramble' by Aviva Goldfarb

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  cups  shredded cheddar cheese (regular or reduced-fat)
• 2  cups  cooked lentils
• 1⁄2 small onion, finely chopped
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon dried thyme
• 1  cup  breadcrumbs
• 1  egg, slightly beaten
• 1  tablespoon butter, softened
• 1 (15 ounce) can tomato sauce

Directions

1. *To cook the lentils--in a medium saucepan with a lid, bring 3 cups water to a boil.
2. Rinse 1 1/2 cups lentils in a colander or bowl; add the lentils to the boiling water; decrease heat, cover the pan, and simmer for 25-30 minutes until the lentils are tender to the bite; drain any remaining liquid.
3. This may produce more than 2 cups lentils, so measure them first.
4. Preheat oven to 350°.
5. In a large bowl, mix together all the ingredients except the tomato sauce; taste and adjust seasoning with salt and pepper.
6. Spread mixture evenly in a loaf pan coated with nonstick cooking spray.
7. Cover with foil and bake for 45 minutes.
8. Serve sliced with warm tomato sauce, or make sandwiches on English muffins.