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Baked Lentils with Cheese Recipe
|Lentils||12 Ounce, rinsed (1 Package)|
|Water||2 Cup (32 tbs)|
|Thyme leaves||1⁄4 Teaspoon|
|Onions||2 Large, chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Canned tomatoes||1 Pound (1 Can)|
|Carrots||2 Large, cut into 1/8 inch thick slices|
|Celery stalk||1 , thinly sliced|
|Green pepper||1 , seeded and chopped|
|Chopped parsley||2 Tablespoon|
|Shredded sharp cheddar cheese||6 Ounce (1 1/2 Cup)|
Serving size: Complete recipe
Calories 2398 Calories from Fat 546
% Daily Value*
Total Fat 62 g94.7%
Saturated Fat 31.7 g158.4%
Trans Fat 0 g
Cholesterol 151.9 mg
Sodium 5841 mg243.4%
Total Carbohydrates 332 g110.6%
Dietary Fiber 132.9 g531.6%
Sugars 45 g
Protein 149 g299%
Vitamin A 655.1% Vitamin C 466.3%
Calcium 190.3% Iron 211%
*Based on a 2000 Calorie diet
Bake, covered, in a 375° oven for 30 minutes.
Remove from oven and stir in carrots and celery.
Cover and bake for about 40 more minutes or until vegetables are tender.
Remove from oven and stir in green pepper and parsley; sprinkle cheese on top.
Return to oven and bake, uncovered, for 5 more minutes or until cheese is melted.