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This dish was a tasty little surprise. I didn’t expect much from a dish of baked lentils, but this recipe actually packs a ton of flavor into those little legumes. I had a friend over while I was making dinner and she commented that she never learned to like lentils.

“They taste like…….”

“Dirt?” I suggested.

“Yes!”

These lentils did not taste like dirt.

One thing I truly love about More with Less is that the way a meal is prepared is just as simple as the ingredients and the dish itself. I love that everything is mixed and cooked right in the baking dish. After making this dish I had 3 things to wash–a wooden spoon, a cutting board, and a knife. No mixing bowls or pots or pans.

The kiddos really like the cheese addition. I can’t have dairy so I left cheese off of part of the dish and topped mine with Daiya cheddar cheese shreds.

The only ingredient change I made was reducing the salt from 2 teaspoons to 1 teaspoon, using one onion instead of two, and I used a red pepper instead of a green pepper because that’s what was in the veggie drawer. The recipe ingredients below list the ingredients according to how I make the recipe. Feel free to make your own changes (I try to remember to note the changes I make in the comments section of the recipe).

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Baked Lentils with Cheese

Adapted slightly (original recipe: 2 tsp salt, 2 large onions, 1 green bell pepper). <br>For dairy free alternative, top with Daiya.

Source: More With Less by Doris Janzen Longacre

Course: Main (Vegetarian)

Main Ingredient: Beans

Serves:

Ingredients

  • 1 34 cup lentils, rinsed
  • 2 cups water
  • 1 whole bay leaf
  • 1 tsp salt
  • 14 tsp pepper
  • 18 tsp each marjoram, sage, thyme
  • 1 large organic onion, chopped
  • 2 cloves garlic, minced
  • 2 cups canned tomatoes
  • 2 large carrots, sliced 1/8″ thick
  • 12 cup thinly sliced celery
  • 1 bell pepper, chopped
  • 2 Tbs chopped parsley
  • 3 cups shredded cheddar cheese

Directions

  1. Instructions on page 106 of More with Less cookbook.

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