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.
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 shredded reduced-fat cheddar cheese
Reviews
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 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.
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Makes a great stew and is also very good in a burrito with salsa & sour cream.
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