Baked Lentils with Cheese Recipe
Ingredients
| Dried lentils-1 1/2 cups, washed and sorted | ||
| Tomato sauce -2 (8-ounce) cans | ||
| Water | 2 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Garlic | 2 Clove (5gm) | |
| Salt | 1 1/2 Teaspoon | |
| Bay leaves | 2 | |
| Pepper | 1/4 Teaspoon | |
| Ground sage | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Dried marjoram | 1/4 Teaspoon | |
| Carrots | 2 | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Green pepper | 1 Medium, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Cheddar Cheese | 1 1/2 Cup (16 tbs) | |
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.
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.
Chef
