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Baked Lentils with Cheese

Baked Lentils with Cheese

  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Tiffany

Tiffany

My mom came up with this recipe when I was a teenage vegetarian, and now it is one of my meat-loving husband's favorite dishes and still one of mine to this day.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1169 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
  3. Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Emily M.
14

Emily M.

3/5/2010

This recipe is from the More with Less cookbook - I was asking my mom for the recipe she used to make and she pointed me to this cookbook. It's really tasty and healthy.

Melaknee
12

Melaknee

5/15/2009

I liked this! Per the review before me i added a few more spices... onion powder, garlic salt and crushed red pepper flakes. I also didn't add quite as much onion because it just seemed like way too much. Maybe it wouldn't have been though. I also used chopped tomatoes instead of stewed tomatoes because that's what I had. All in all I thought this was very good.

HeatherZ
10

HeatherZ

4/26/2010

This was very good, and you can modify it based on what you have in your pantry at the time. I used fresh thyme and left out the sage. I only had half a bell pepper, so I added an extra stalk of celery and some fresh mushrooms and it turned out great! I also used half cheddar and half mozarella. My meat loving husband loved it too, and it makes plenty so you can enjoy leftovers the next day, would definitely make again.

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