READY IN ABOUT 1¾ hrs

Baked Lentils with Cheese

Read Reviews (13)

"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

Directions

Preheat the oven to 375 degrees F (190 degrees C).
In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 15 mins
READY IN 1 hr 35 mins

Reviews More Reviews

Most Helpful Positive Review

May 15, 2009

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.

—Melaknee

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Most Helpful Critical Review

Mar 26, 2008

This was ok but not really something I can see myself making in the future. It just seemed like it was lacking something.

—Danielle

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17 Ratings

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Mar 05, 2010

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.

—Emily M.

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Apr 26, 2010

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.

—HeatherZ

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Aug 24, 2009

Simple, inexpensive, tasty, and good for a couple of meals if you're cooking for two. What more can you ask?

—aronblue

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Apr 23, 2011

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!

—mrs. kosmos

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Dec 04, 2012

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 :)

—scoops

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May 01, 2013

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.

—orphea19

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Nutrition

Calories
383 kcal
19%

Carbohydrates
45.4 g
15%

Cholesterol
36 mg
12%

Fat
12.3 g
19%

Fiber
19 g
76%

Protein
24.1 g
48%

Sodium
1169 mg
47%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Lentils with Cheese

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 383
Calories from Fat: 111

% Daily Value *
Total Fat 12.3g 19 %
Saturated Fat 7.4g 37 %
Cholesterol 36mg 12 %
Sodium 1169mg 47 %
Potassium 894mg 25 %
Total Carbohydrates 45.4g 15 %
Dietary Fiber 19g 76 %
Protein 24.1g 48 %
** Sugars 7.5g
Vitamin A 92 %
Vitamin C 49 %
Calcium 42 %
Iron 56 %
Thiamin 36 %
Niacin 50 %
Vitamin B6 30 %
Magnesium 34 %
Folate 158 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.