Baked Lentils And Cheese Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Lentils1 3⁄4 Cup (28 tbs), rinsed
 Salt1 Teaspoon
 Marjoram1⁄8 Teaspoon
 Whole thyme1⁄8 Teaspoon, crumbled
 Whole sage1⁄8 Teaspoon
 Bay leaf1 Large
 Pepper1⁄4 Teaspoon
 Onions2 Large, chopped
 Garlic2 Clove (10 gm), minced
 Canned stewed tomatoes1 Pound, broken up (1 Can)
 Water2 Cup (32 tbs)
 Thinly sliced celery3⁄4 Cup (12 tbs)
 Thinly sliced carrots2 Cup (32 tbs)
 Green pepper1 , seeded and chopped
 Finely chopped fresh parsley2 Teaspoon
 Grated sharp cheddar cheese3 Cup (48 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3065 Calories from Fat 894

% Daily Value*

Total Fat 114 g175.7%

Saturated Fat 61 g305.1%

Trans Fat 0 g

Cholesterol 358.7 mg119.6%

Sodium 5444.5 mg226.9%

Total Carbohydrates 333 g111%

Dietary Fiber 131.6 g526.2%

Sugars 69.1 g

Protein 187 g374.7%

Vitamin A 1140.4% Vitamin C 427.6%

Calcium 309.6% Iron 201.8%

*Based on a 2000 Calorie diet


In a shallow baking dish, about 9 x 13 inches, mix together lentils, salt, marjoram, thyme, sage, bay leaf, pepper, onions, garlic, tomatoes, and water.
Let stand 20 minutes, then cover tightly and bake at 375° 30 minutes.
Stir in celery, carrots, and green pepper.
Return to oven, covered, and bake another 40 minutes, or until vegetables are tender.
Remove bay leaf.
Stir in parsley and cheese.
Bake uncovered 5 more minutes, or until cheese is melted.