Baked Lentils With Cheese

A flavorful vegetarian casserole. If you have an aversion to process cheese, feel free to omit it. The lentils and veggies are very tasty, by themselves.

  • 1-3/4 cups dried lentils, washed
  • 10 cups water
  • 1 bay leaf
  • 2 large onions, finely chopped
  • 2 cloves garlic, minced
  • 2 Tablespoons vegetable oil
  • 2 large carrots, thinly sliced
  • 1/2 cup thinly sliced celery
  • 1/2 cup chopped green pepper
  • 14.5 ounce can stewed tomatoes, drained
  • 1 Tablespoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon thyme
  • 8 ounces process cheese loaf (such as Velveeta)

Combine lentils, water and bay leaf in a large saucepan; bring to boiling. Lower heat; cover; simmer for 30 minutes or until lentils are tender. Drain. Place lentils in a 13x9x2-inch baking dish or pan.

Sauté onions and garlic in oil in a medium-size skillet until soft, about 5 minutes. Add to lentils with carrots, celery, green pepper, tomatoes, salt, pepper, marjoram, sage and thyme. Stir to mix. Cover with foil.

Bake at 375°F for 1 hour. Uncover. Slice cheese; layer evenly over top. Bake 15 minutes longer or until cheese melts and begins to brown. Let stand for 15 minutes before serving.

Serves 8

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