Archive for the ‘Lentils’ Category

1 ¾ cups of lentils, rinsed
2 cups of water
1 whole bay leaf
1 teaspoon of sea salt
¼ teaspoon of black pepper
½ teaspoon of marjoram
½ teaspoon of sage
½ teaspoon of thyme
2 large onions, chopped
2 cloves of garlic, chopped
2 cups of canned tomatoes
2 large carrots, thinly sliced
½ cup of celery, thinly sliced
3 cups of grated white cheddar cheese
1 green pepper, chopped
2 tablespoons of finely chopped parsley

Preheat the oven to 375 F.

Combine the lentils, water bay leaf, spiced, onions, garlic and tomatoes in a shallow9 x 13 inch or 2 to 3 quart baking dish, preferably one with a lid. Cover and bake for 30 minutes.

Uncover and stir in the carrots and celery. Bake covered for 40 minutes more until vegetables are tender.

Stir in green pepper and parsley. Sprinkle grated cheddar cheese on top. Bake uncovered for 5 minutes until the cheese has melted.

This recipe makes 6 servings.