Baked Lentils with Cheese |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Onions, garlic, tomatoes, green pepper and several herbs and spices give a hearty punch to Pamela Ulrich's cheesy bean dish. These are the only beans my family will eat anymore, says the Charlottesville, Virginia cook. Ingredients:
2-1/4 cups water |
1-3/4 cups dried lentils, rinsed |
1 cup chopped onion |
2 medium carrots, thinly sliced |
1/2 cup thinly sliced celery |
2 garlic cloves, minced |
1 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon dried marjoram |
1/8 teaspoon rubbed sage |
1/8 teaspoon dried thyme |
1 bay leaf |
2 cups chopped fresh tomatoes |
1/2 cup finely chopped green pepper |
2 tablespoons minced fresh parsley |
2-1/2 cups (10 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. In a 13-in. x 9-in. baking dish, combine the first 12 ingredients. Cover and bake at 350° for 45 minutes.
2. Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf. Yield: 8 servings.
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