Baked Lentils with Cheese Recipe

Summary

Preparation Time5 MinCooking Time1 Hr 5 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Dried lentils1 1⁄2 Cup (24 tbs), washed and sorted
 Tomato sauce16 Ounce (2 Cans, 8 Ounce Each)
 Water2 Cup (32 tbs)
 Onion1 Medium, chopped
 Garlic2 Clove (10 gm), crushed
 Salt1 1⁄2 Teaspoon
 Bay leaves2
 Pepper1⁄4 Teaspoon
 Ground sage1⁄4 Teaspoon
 Dried whole thyme1⁄4 Teaspoon
 Dried marjoram1⁄4 Teaspoon (Use Whole)
 Carrots2 , thinly sliced
 Thinly sliced celery1 Cup (16 tbs)
 Green pepper1 Medium, chopped
 Chopped fresh parsley2 Tablespoon
 Shredded cheddar cheese6 Ounce (1 1/2 Cup)

Nutrition Facts

Serving size

Calories 350 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 6.3 g31.3%

Trans Fat 0 g

Cholesterol 30.4 mg

Sodium 715.9 mg29.8%

Total Carbohydrates 44 g14.7%

Dietary Fiber 18.2 g72.9%

Sugars 8.4 g

Protein 21 g41.4%

Vitamin A 97.8% Vitamin C 73.5%

Calcium 29% Iron 30.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a lightly greased 2 1/2-quart casserole, mix first 11 ingredients. Cover and bake them at 375 degrees for 30 minutes.
2) Fold in vegetables to casserole. Cover and bake 30 minutes until vegetables are tender.
3) Add parsley and sprinkle cheese on top. Bake the casserole uncovered for 5 minutes.

SERVING
4) Serve baked lentils with cheese hot.
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