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Baked Lentils with Cheese
May 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.

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