Baked Lentils with Cheese Recipe -
Baked Lentils with Cheese Recipe

Baked Lentils with Cheese

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 15 mins

    1 hr 35 mins


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
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.

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.

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.

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.

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!

Aug 24, 2009

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

Nov 12, 2014

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!

Dec 14, 2013

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.


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  • 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.

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