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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Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

Nutrition Facts

383 calories; protein 24.1g 48% DV; carbohydrates 45.4g 15% DV; fat 12.3g 19% DV; cholesterol 36.2mg 12% DV; sodium 1169.3mg 47% DV. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/05/2010
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. Read More
(17)

Most helpful critical review

Rating: 3 stars
05/05/2015
I chose this recipe because we have started a new lifestyle change - cutting out highly processed foods and adding more highly nutritious foods to our diet. So I was looking for something new we'd never had. I did make some changes to this recipe. First I used homemade vegetable stock in place of the water and ended up using 3 cups total. I used a mixture of red & brown lentils because the recipe didn't specify. I omitted the marjoram & sage because I didn't have them. I used 1 tsp minced garlic from a jar and a mixture of red/green/yellow peppers because that's what I had. I sautéed the onion carrots celery and green peppers for about 5 minutes in a little olive oil for added flavor. I also didn't read the directions thoroughly and ended up combining everything but the cheese in the pan. I baked it for 30 minutes at 350 and checked it the liquid was gone (which is why I added another cup as stated above for a total of 3 cups) at this point I turned my oven up to 400 covered with foil and baked an additional 45-55 minutes checking a few times for doneness. I also added onion powder garlic powder and oregano - to taste because it was too bland for my tastes. I did not bake it with the cheese it melted without putting it back in the oven. This isn't a dish I will cook every week but it changes things up and I would make it again. Read More
(3)
39 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/05/2010
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. Read More
(17)
Rating: 4 stars
05/15/2009
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. Read More
(12)
Rating: 5 stars
04/26/2010
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. Read More
(10)
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Rating: 3 stars
03/26/2008
This was ok but not really something I can see myself making in the future. It just seemed like it was lacking something. Read More
(3)
Rating: 4 stars
08/24/2009
Simple inexpensive tasty and good for a couple of meals if you're cooking for two. What more can you ask? Read More
(3)
Rating: 4 stars
04/23/2011
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! Read More
(3)
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Rating: 3 stars
05/04/2015
I chose this recipe because we have started a new lifestyle change - cutting out highly processed foods and adding more highly nutritious foods to our diet. So I was looking for something new we'd never had. I did make some changes to this recipe. First I used homemade vegetable stock in place of the water and ended up using 3 cups total. I used a mixture of red & brown lentils because the recipe didn't specify. I omitted the marjoram & sage because I didn't have them. I used 1 tsp minced garlic from a jar and a mixture of red/green/yellow peppers because that's what I had. I sautéed the onion carrots celery and green peppers for about 5 minutes in a little olive oil for added flavor. I also didn't read the directions thoroughly and ended up combining everything but the cheese in the pan. I baked it for 30 minutes at 350 and checked it the liquid was gone (which is why I added another cup as stated above for a total of 3 cups) at this point I turned my oven up to 400 covered with foil and baked an additional 45-55 minutes checking a few times for doneness. I also added onion powder garlic powder and oregano - to taste because it was too bland for my tastes. I did not bake it with the cheese it melted without putting it back in the oven. This isn't a dish I will cook every week but it changes things up and I would make it again. Read More
(3)
Rating: 5 stars
11/12/2014
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! Read More
(2)
Rating: 3 stars
12/14/2013
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. Read More
(2)
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