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Baked Lentils And Cheese Recipe
|Lentils||1 3⁄4 Cup (28 tbs), rinsed|
|Whole thyme||1⁄8 Teaspoon, crumbled|
|Whole sage||1⁄8 Teaspoon|
|Bay leaf||1 Large|
|Onions||2 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Canned stewed tomatoes||1 Pound, broken up (1 Can)|
|Water||2 Cup (32 tbs)|
|Thinly sliced celery||3⁄4 Cup (12 tbs)|
|Thinly sliced carrots||2 Cup (32 tbs)|
|Green pepper||1 , seeded and chopped|
|Finely chopped fresh parsley||2 Teaspoon|
|Grated sharp cheddar cheese||3 Cup (48 tbs)|
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
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.