LOCATION: Recipes >> Beans >> Baked Lentils Cheese
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Baked Lentils Cheese
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Baked Lentils with Cheese
1 pkg. (12 oz.) lentils, rinsed
2 cups water
1 bay leaf
2 teaspoons salt
1/4 teaspoon each Pepper, Marjoram, Sage, and Thyme leaves
2 large onions, chopped
2 cloves garlic minced
1 can (about 1 lb.) tomatoes
2 large carrots, cut in 1/8-inch-thick slices
1 stalk celery, thinly sliced
1 green pepper, seeded and chopped
2 tablespoons chopped parsley
1 1/2 cups (6 oz.) shredded sharp cheddar cheese
Place lentils in a shallow 3-quart casserole or 9 by 13-inch baking
dish along with the water, bay leaf, salt, pepper, marjoram, sage,
thyme, onions, garlic, and tomatoes and their liquid. Bake, covered,
in a 375 Degree oven for 30 minutes. Remove from oven and stir in
carrots and celery. Cover and bake for about 40 minutes more.. 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.
Makes 6 servings. Enjoy!
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3 of 4 people found the following review helpful:
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loved it, November 13, 2004 - 09:52 AM
Reviewer: Russ LaForce from Kansas
I first had this recipe in 1982 and I still make it. Sometimes, it can be a little moist.
I heard about it during my Mennonite days in college. It was in a book called "More with Less"
This is one of my favorite recipes.
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