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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.
TOTAL TIME: Prep: 10 min. Bake: 65 min. YIELD: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


  • 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.

Nutritional Facts

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.

Reviews for Baked Lentils with Cheese

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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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Wine Pairings

Light-Bodied Red Wine

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