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.
- 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
- 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.
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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