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?
If I was to make this recipe again I would pre-cook the Carrots and the Celery. Alternatively I would make the cooking time longer.
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 :)
* 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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