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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
From the bird to the sides to the cranberry sauce and the pie, it's all here for you.
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
This creamy baked comfort food classic has two kinds of cheese.
How do you make a better mac & cheese bake? Add bacon!
See how to make creamy mac-and-cheese in individual portions.