"My mom came up with this recipe when I was a teenage vegetarian, and now it is one of my meat-loving husband's favorite dishes and still one of mine to this day." — Tiffany
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1 2/3 cups
1 (14.5 ounce) can
carrots, cut into 1/2 inch pieces
green bell pepper, chopped
1 1/2 cups
shredded sharp Cheddar cheese
I liked this! Per the review before me i added a few more spices... onion powder, garlic salt and crushed red pepper flakes. I also didn't add quite as much onion because it just seemed like way too much. Maybe it wouldn't have been though. I also used chopped tomatoes instead of stewed tomatoes because that's what I had. All in all I thought this was very good.
This was ok but not really something I can see myself making in the future. It just seemed like it was lacking something.
This recipe is from the More with Less cookbook - I was asking my mom for the recipe she used to make and she pointed me to this cookbook. It's really tasty and healthy.
This was very good, and you can modify it based on what you have in your pantry at the time. I used fresh thyme and left out the sage. I only had half a bell pepper, so I added an extra stalk of celery and some fresh mushrooms and it turned out great! I also used half cheddar and half mozarella. My meat loving husband loved it too, and it makes plenty so you can enjoy leftovers the next day, would definitely make again.
Simple, inexpensive, tasty, and good for a couple of meals if you're cooking for two. What more can you ask?
I made some minor changes: 10 oz fresh tomato instead of canned, a second stalk of celery, red bell pepper instead of green, and used 1.25 C cheddar and .25 C feta (ran out of cheddar). This is really good. Even hubby liked it, which is rare for a lentil dish!
I thought the final product was pretty good, easy ingredients and hearty meal. I adjusted the sage and thyme down while adding additional garlic powder (personal taste), likely should be made with brown/green lentils with the suggested baking time....I used french lentils and it baked for 4 hours with much additional water added. The house was nice and toasty with the oven on all evening :)
This was delicious!! It is a recipe where you can play around with the seasonings and vegetables. Next time I will cook the bell pepper longer--it was not as tender as the other vegetables. I will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Lentils with Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 111
This creamy baked comfort food classic has two kinds of cheese.
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