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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This casserole is easy, inexpensive and Yummy! Perfect for cool evenings- great served with brown rice/wild rice. This is a tweaked version of a recipe my vegetarian sister gave me- I'm not sure where she found it. Easily doubled to feed a crowd. Ingredients:
1 cup lentils, rinsed |
1 1/4 cups water |
2 bay leaves |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4-1/2 teaspoon poultry seasoning |
1 small chopped onion (optional) |
1 garlic clove, minced |
1 (10 ounce) can rotel tomatoes, no need to drain (canned tomatoes and green chiles- i use the original or hot, mild would be good too) |
1 -2 large carrot, thinly sliced |
1 stalk thinly slice celery |
1/2 cup chopped yellow pepper |
1 1/2 cups shredded jarlsberg cheese (cheddar, mozzarella, monterey jack or any combo work as well) |
Directions:
1. Preheat oven to 375.
2. Place first 9 ingredients in an 11x7 pan, mix well and cover tightly with foil.
3. Bake for 30 minutes.
4. Uncover and stir in carrots and celery, add a small amount of water if lentils appear dry at this point.
5. Recover with foil and bake 40 minutes until vegetables are tender.
6. Uncover and stir in green pepper.
7. Sprinkle cheese over top.
8. Bake uncovered for 5 minutes until cheese melts.
9. Serve over brown rice or wild rice pilaf.
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