Cheese and Lentil Bake

(serves about 3-4 people)

1 cup lentils, rinsed
1 cup water
1 tsp salt
pinch of sage, marjoram, thyme
1 large onion, chopped
1 clove garlic, minced
1 cup canned tomatoes, tomato juice or water
2 large carrots, sliced
1 tblsp dried parsley
1 cup grated cheese

Put all the ingredients except for the carrots, parsley and cheese in an ovenproof dish, cover, and bake at 175C for about half an hour. Stir gently, add the sliced carrots, cover again, and bake for a further 30 minutes. Sprinkle over the parsley and cheese, then bake uncovered for about five minutes until the cheese is melted.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

This is a simple vegetarian meal based on lentils. Added cheese makes this a good source of protein: use rennet-free cheese for strict vegetarians. Serve with vegetables, and perhaps some garlic bread or baked potatoes if you have hungry teenagers.


elizabeth said...

We just had this for our dinner last night and we all loved it! Thanks for sharing!

Anonymous said...

We are not veggies so I added chicken and crunched up plain Doritos with the cheese topping etc. It was simply delicious!

Gracey said...

For the canned tomatoes, I suppose you could use fresh roughly chopped in a food processor or blender. I usually have a lot of extra tomatoes at this time of year. We aren't vegetarians either, and my husband would want meat (ground turkey or chicken might work nice), but I'd happily eat it as the recipe states. I don't always have meat or fowl.

Sue F said...

Yes indeed, I now tend to use fresh tomatoes, either directly, or lightly stewed and previously frozen when they're in season.