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Baked Lentils with Cheese

Rated as 3.92 out of 5 Stars

"Onions, garlic, tomatoes, green pepper and several herbs and spices give a hearty punch to Pamela Ulrich's cheesy bean dish. 'These are the only beans my family will eat anymore,' says the Charlottesville, Virginia cook."
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Ingredients

1 h 15 m servings
Original recipe yields 8 servings

Directions

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  1. In a 13-in. x 9-in. x 2-in. baking dish, combine the first 12 ingredients. Cover and bake at 350 degrees F for 45 minutes. Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf before serving.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 289 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 535 mg sodium, 34 g carbohydrate, 15 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

Reviews

Read all reviews 11
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 alt...

Most helpful critical review

Very little flavor, did not cook evenly through, and not enough water.

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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 alt...

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 w...

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 y...

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...

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 b...

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

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, a...

Very little flavor, did not cook evenly through, and not enough water.

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 Shirl...