Baked Lentils with Cheese Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 65 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 65 min.
MAKES: 8 servings


  • 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

Nutritional Facts

289 calories: 1 cup, 7g fat (4g saturated fat), 21mg cholesterol, 535mg sodium, 34g carbohydrate (0g sugars, 15g fiber), 26g protein Diabetic Exchanges: 2 starch, 2 lean meat 0 fat.


  1. In a 13-in. x 9-in. baking dish, combine the first 12 ingredients. Cover and bake at 350° for 45 minutes.
  2. 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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Reviewed Nov. 30, 2012

"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 Nov. 30, 2012

"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."

Reviewed Oct. 29, 2009

"Makes a great stew and is also very good in a burrito with salsa & sour cream."

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