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Baked Lentils with Cheese Recipe

Onions, garlic, tomatoes, green pepper and several herbs and spices give a hearty punch to Pamela Ulrich's cheesy bean dish. "These are the only beans my family will eat anymore," says the Charlottesville, Virginia cook.

This recipe is:

Healthy

Diabetic Friendly

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Baked Lentils with Cheese Recipe

Prep: 10 min. Bake: 65 min.

Yield: 8 Servings

10 65 75

Ingredients

2-1/4 cups water
1-3/4 cups dried lentils, rinsed
1 cup chopped onion
2 medium carrots, thinly sliced
1/2 cup thinly sliced celery
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
1 bay leaf
2 cups chopped fresh tomatoes
1/2 cup finely chopped green pepper
2 tablespoons minced fresh parsley
2-1/2 cups (10 ounces) shredded reduced-fat cheddar cheese

Directions

In a 13-in. x 9-in. baking dish, combine the first 12 ingredients. Cover and bake at 350° for 45 minutes.
Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 289 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 535 mg sodium, 34 g carbohydrate, 15 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

Originally published as Baked Lentils with Cheese in Light & Tasty August/September 2001, p52

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Baked Lentils with Cheese

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Reviewed on Nov. 30, 2012 by thekingskid

I just wanted to add that if I make this recipe again, I would not add tomatoes and green peppers. Just my personal preference.

Reviewed on Nov. 30, 2012 by thekingskid

My grandkids ate this, but it did not have the "Wow" factor that would make them want seconds. I would make this again if I needed something inexpensive.