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Baked Lentils with Cheese

Rated as 4.27 out of 5 Stars

"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

1 h 35 m servings 383 cals
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 383 calories; 12.3 g fat; 45.4 g carbohydrates; 24.1 g protein; 36 mg cholesterol; 1169 mg sodium. Full nutrition

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Reviews

Read all reviews 29
  1. 37 Ratings

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Most helpful positive review

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

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 w...

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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.

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...

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 o...

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 w...

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 ...

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

This was ok but not really something I can see myself making in the future. It just seemed like it was lacking something.

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 ...

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.