Reviewed: May 7, 2012

I made this as a means if using up a bag of lentils in the cabinet and was so impressed!! I did add about 1 cup more of water during the cooking time and then we added cubed grilled chicken (my husband did this while I stepped away) and it was EXCELLENT!! Definitely a keeper! I ate two helpings! I love that it's so healthy, fills you up and tastes delicious!

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Reviewer:

SarahMom

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

I only gave it 4 stars because I tweaked it a bit, but this is a wonderful guidline dish! I cooked the lentils thoroughly and roasted the veggies before I baked. (no celery, no fresh tomatoes, and double the amount)Used a can of tomatoes AND used extra cheese. I also topped it with more cheddar and added french fried onions. Oh!I also didn't add a bay leaf. I just finished eating, and HAD to come review. It rocked!

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Reviewer:

brittmichelle

Reviewed: Jul. 23, 2011

I first saw this recipe in 1979 in a book called "Wonderful ways to prepare Vegetarian Dishes" by Jo Ann Shirley. 32 years later I am still making it on a regular basis. Well done Jo Ann Shirley!!

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Reviewer:

AudieQ

Reviewed: Jul. 19, 2011

I followed the beginning of the recipe exactly, and used red lentils. The lentils turned to mush even before I added the tomato and green pepper. I had to add a can of V8 after as it needed abit more liquid to cook the green pepper. After the green pepper was done cooking the lentils were even worse. I don't know what happened, but I probably will not try this again. I'm going to attempt to make a soup out of it tomorrow.

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Reviewer:

Cynthia

Reviewed: Mar. 21, 2011

I took heed to other reviews and tweaked it to my liking. I cooked the lentils first and drained the liquid. Then I added V8 (instead of fresh tomatoes) and sauted all the veggies in olive oil beore adding to the lentils At that point it can be heated and served as a stew or baked for 30-40 minutes and served with rice. Yummy!

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Reviewer:

nango

Home Town: Fresno, California, USA

Living In: Fiddletown, California, USA

Reviewed: Feb. 3, 2011

My 14-year-old made this for our supper last night and it was pretty good with the few changes I asked her to make. First, she used chicken broth instead of water (we're not vegetarian, so we weren't worried about maintaining the vegetarian aspect of the dish). She added a can of V8 and 1/4 tsp of cumin. Without these additions, it would have been a bit bland, so I definitely recommend them. The only problem we had was that, even after baking an additional 15-20 minutes, the lentils were still not quite as soft as we like them, so next time we'll pre-soak them before assembling the dish. We served this over chicken flavored Rice-A-Roni, which was perfect.

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Reviewer:

Keri

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Cooking Level: Intermediate

Living In: Antelope Valley, California, USA

Reviewed: Feb. 1, 2011

This was tasty, but even after cooking 15 minutes longer than suggested, the lentils were still a little al-dente. I used green lentils - I learned too late that red might have been a better alternative, but there was no recommendation in the ingredient list. I found that the vegetables produced extra water and the resulting dish had a good bit of extra liquid. This needs a little tweaking, but DH did go back for seconds. Thanks for the recipe.

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Apr. 2, 2008

I have made this several times and really enjoy it. I leave out the celery and green pepper, add more carrots, a generous dash of cumin and a can of tomato juice or V8 so it isn't dry. Pretty yummy, cheap, easy and healthy!

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Reviewer:

The Bunny Chef

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Mar. 2, 2008

The flavor was great, but it was a little dry. Next time, I will add more liquid before baking.

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6 users found this review helpful

Reviewer:

LuvnMitch

Cooking Level: Expert

Home Town: Rison, Arkansas, USA

Living In: Memphis, Tennessee, USA

Reviewed: Oct. 23, 2007

This is a recipe I first found in a Mennonite cookbook. I really enjoy it but it makes a lot so for two of us. I typically halve it and still have enough for at least another meal. Fire-Roasted canned tomatoes add more intense flavor and are a better alternative to fresh. I also simplify it a bit more by eliminating the celery since I rarely have it and eliminating the green pepper and parsley and adding the garlic. Always good to add a bit more water if uncertain but the onions can produce a good bit of water when cooking. It is a very 'meaty' satisfying dish. I typically include a brown rice or kashi pilaf along side it and maybe a small salad.

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