Baked Lentils with Cheese
Ingredients
- 2 cups water
- 1 ⅔ cups dry lentils
- 1 (14.5 ounce) can stewed tomatoes
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 teaspoons salt
- ¼ teaspoon pepper
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried sage
- ¼ teaspoon dried thyme
- 1 large bay leaf
- 2 large carrots, cut into 1/2 inch pieces
- 1 stalk celery, chopped
- 1 medium green bell pepper, chopped
- 1 ½ cups shredded sharp Cheddar cheese
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix water, lentils, stewed tomatoes, onions, garlic, salt, pepper, marjoram, sage, thyme, and bay leaf together in a 3-quart casserole dish.
- Bake, uncovered, in the preheated oven for 30 minutes.
- Stir in carrots and celery; cover and continue to bake until lentils and vegetables are tender, about 40 minutes.
- Stir in bell pepper, then sprinkle Cheddar over top. Bake, uncovered, until cheese has melted, about 5 more minutes. Remove bay leaf before serving.
Source
Original recipe: View Original