Baked Lentils with Cheese Recipe

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Baked Lentils with Cheese Recipe

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4 3 4
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 65 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 65 min.

Ingredients

  • 2-1/4 cups water
  • 1-3/4 cups dry 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 before serving. Yield: 8 servings.
Originally published as Baked Lentils with Cheese in Light & Tasty August/September 2001, p52

Nutritional Facts

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

  • 2-1/4 cups water
  • 1-3/4 cups dry 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. 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 before serving. Yield: 8 servings.
Originally published as Baked Lentils with Cheese in Light & Tasty August/September 2001, p52

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Reviews forBaked Lentils with Cheese

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MY REVIEW
thekingskid User ID: 890027 204396
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."

MY REVIEW
thekingskid User ID: 890027 123263
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."

MY REVIEW
JAZZYLUHU User ID: 1450356 49089
Reviewed Oct. 29, 2009

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

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