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Baked Lentil Casserole




Source of Recipe


unknown


List of Ingredients





2 1/4 cups water
1 3/4 cups dry lentils, rinsed
1 cup onions, chopped
2 medium carrots, sliced thin
2 stalks celery, sliced thin
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
1 bay leaf
2 cups chopped fresh tomatoes
10 ounces Fat Free cheddar cheese, shredded

8 servings Change size or US/metric
Preheat oven to 350.
Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
Cover and bake for 45 minutes.
Remove from oven and stir in tomatoes.
Recover and bake an additional 15 minutes.
Remove from oven and sprinkle with cheese.
Bake uncovered for 5 minutes or until cheese is melted.
Remove bay leaf before serving.


Recipe