Baked Lentils with Cheese

Recipe Description:

When I first saw the title of this recipe on the Plan to Eat blog, I was very skeptical; “cheese” isn’t what comes to mind when I think “lentils.” However, it is delicious, and more in the Italian food vein than Indian. It’s a great base recipe to expand upon with your favorite ingredients. Mix and match veggies as you like, and try others, too! As always, organic foods are preferred but of course not required. It’s one-dish easy if you skip the saute, too. Can be dairy-free with cheese substitute.

Prep Time: 10 Minutes

Cook Time: 1 Hours and 15 Minutes

Servings: Approximately 6 servings

Difficulty: Easy

Recipe Ingredients:

2 Tbsp olive or other full-fat oil for saute (skip if not sauteing)

1 onion, chopped (optional)

12 ounces mushrooms, sliced or chopped (optional)

2 cloves garlic, minced (optional)

1 3/4 cup lentils, rinsed (any sort)

2 cups stock (or water)

1 whole bay leaf

1 tsp salt

1/4 tsp pepper

1/4 tsp each marjoram

1/4 tsp sage

1/4 tsp thyme

2 cups crushed tomatoes (with juice)

1 Tbsp lemon juice

1 carrot, sliced (optional)

1/2 cup celery, sliced (optional)

1 cup chopped broccoli (optional)

1 cup chopped spinach (optional)

1 bell pepper, chopped (optional)

2 Tbs chopped parsley (optional)

3 cups shredded cheese (or cheese substitute, optional but yummy!)

Recipe Instructions:

Cover lentils with warm water and 2 tablespoons of lemon juice, vingar or whey. Cover and let sit at room temperature for at least 7 hours to break down anti-nutrients. Drain when ready to proceed with the recipe.

Preheat oven to 375 degrees.

Optional Saute for deepened flavor:

In a medium skillet, heat the oil.

When a droplet of water spatters upon contact, add the onions and saute until translucent, stirring occasionally.

While the onion cooks, chop or slice the mushrooms.

When onions are soft and translucent, add the mushrooms and saute until slightly browned.

Add garlic and saute for one minute more, stirring to keep garlic from burning.

Remove from heat and proceed with the rest of the recipe.

You may begin here if you want a one-dish meal:

Combine lentils, onions, mushrooms, garlic, stock, seasoning, spices, and tomatoes in a large 9x13-inch baking dish

Cover tightly and bake 30 minutes

Uncover and stir in carrots, celery, and pepper if using

Bake, covered, for another 40 minutes, or until vegetables are fork-tender

Gently stir in parsley (if using) and lemon juice

Sprinkle cheese over top

Bake, uncovered, 5 or more minutes until cheese melts and browns nicely

Try serving with sweet potatoes (baked in the oven at the same time to conserve energy,) a green salad, sauteed kale, or other green veggie

Author: Black Chicken Host

I'm Erin; homesteading geek, wanna-be crafter, food enthusiast, animal lover, yarn hoarder. I live with my husband, two dogs, two cats, and thirteen chickens on two acres in southern central Michigan. We utilize modern technology and old-fashioned know-how to forge our path toward living a simpler, more eco-friendly, life. I also run Black Chicken Host, a web hosting company geared toward the homesteading,whole foods, and sustainability communities. View all posts by Black Chicken Host

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Black Chicken Host

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