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Baked Lentils with Cheese

 Baked Lentils with Cheese
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.
8 ServingsPrep: 10 min. Bake: 65 min.

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.

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Baked Lentils with Cheese (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.