Recipe by Tiffany
"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."
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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
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 ok but not really something I can see myself making in the future. It just seemed like it was lacking something.
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 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.
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!
Simple, inexpensive, tasty, and good for a couple of meals if you're cooking for two. What more can you ask?
Wow, I was looking for an easy side to use up some lentils and had everything on hand for this delicious treat. I did mix a little mozzarella cheese with the cheddar. Will make this again and recommend highly, thank you Tiffany!
I chose this recipe because we have started a new lifestyle change - cutting out highly processed foods and adding more highly nutritious foods to our diet. So I was looking for something new we'd never had. I did make some changes to this recipe. First I used homemade vegetable stock in place of the water and ended up using 3 cups total. I used a mixture of red & brown lentils because the recipe didn't specify. I omitted the marjoram & sage because I didn't have them. I used 1 tsp minced garlic from a jar and a mixture of red/green/yellow peppers because that's what I had. I sautéed the onion, carrots, celery, and green peppers for about 5 minutes in a little olive oil for added flavor. I also didn't read the directions thoroughly and ended up combining everything but the cheese in the pan. I baked it for 30 minutes at 350 and checked it, the liquid was gone (which is why I added another cup as stated above for a total of 3 cups) at this point I turned my oven up to 400 covered with foil and baked an additional 45-55 minutes, checking a few times for doneness. I also added onion powder, garlic powder, and oregano - to taste because it was too bland for my tastes. I did not bake it with the cheese it melted without putting it back in the oven. This isn't a dish I will cook every week, but it changes things up and I would make it 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
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