Ingredients
-
2 1/4
-
1 3/4
-
1
-
2
-
2
-
2
-
1
-
1/4
-
1/8
-
1/8
-
1/8
-
1
-
2
-
10
-
Directions
Baked Lentil Casserole, The herbs added to this casserole make it so flavorful Add a salad and you’ve got a healthy, delicious, meat-free dinner Also works great as a side item , I made this today, took reviewers suggestions & added 1 tsp of herbs (rather than 1/8) and really, did not care for this dish Very disappointing, I cooked longer than recommended as lentils were not cooked used green lentils (which do not go to mush), really did not like this casserole , This was great! Very similar to one of my recipes, except use rice and different herbs I really liked the addition of tomatoes here I too increased the herbs to 1 teaspoon each Also based on other reviews, I added a scant 2 1/2 cups water and felt I didn’t need the extra Also, to make sure it got heated at the start, I boiled the water first and it seemed to have cooked well in the alloted time This recipe was sitting in one of my cookbooks for the longest time so I’m glad I made it It’s only (minor) drawback is that it takes a little long to make on workday nights
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Combine Water, Lentils, Onion, Carrots, Celery, Garlic, Salt, Pepper, Marjoram, Sage, Thyme and Bay Leaf in 13x9 Casserole. |
|
3
Done
|
Cover and Bake For 45 Minutes. |
|
4
Done
|
Remove from Oven and Stir in Tomatoes. |
|
5
Done
|
Recover and Bake an Additional 15 Minutes. |
|
6
Done
|
Remove from Oven and Sprinkle With Cheese. |
|
7
Done
|
Bake Uncovered For 5 Minutes or Until Cheese Is Melted. |
|
8
Done
|
Remove Bay Leaf Before Serving. |
