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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.
  • 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 shredded reduced-fat cheddar cheese


  • In a 13x9-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.
Nutrition 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.

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  • thekingskid
    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.

  • thekingskid
    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.

  • angelaland
    Feb 27, 2011

    No comment left

    Oct 29, 2009

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

  • badgergirl
    Feb 23, 2008

    No comment left