BAKED LENTILS WITH CHEESE
My mom came up with this recipe when I was a teenage vegetarian, and now it is one of my meat-loving husband's favorite dishes and still one of mine to this day.
Provided by Tiffany
Categories Side Dish Casseroles
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
- Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 45.4 g, Cholesterol 36.2 mg, Fat 12.3 g, Fiber 19 g, Protein 24.1 g, SaturatedFat 7.4 g, Sodium 1169.3 mg, Sugar 7.5 g
MANGO CHUTNEY BAKED FETA WITH LENTILS
Pack in three of your 5-a-day with a baked feta and lentil salad, using mango chutney as a glaze for the cheese. An easy veggie supper for two
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/ gas 7. Put the feta in an ovenproof dish and spread over the mango chutney. Bake for about 20 mins until sticky.
- Mix the yogurt, half the mint, half the dill, the olive oil and 1 tbsp water to make a dressing. Season to taste.
- Cook the lentils in the microwave according to pack instructions. Toss the lentils with the cucumber and tomatoes. Divide between two plates and top with the feta, a drizzle of the yogurt dressing and any remaining herbs.
Nutrition Facts : Calories 596 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 34 grams protein, Sodium 4.2 milligram of sodium
BAKED LENTILS WITH CHEESE
Onions, garlic, tomatoes, green pepper and several herbs and spices give a hearty punch to Pamela Ulrich's cheesy bean dish. "These are the only beans my family will eat anymore," says the Charlottesville, Virginia cook.
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 13x9-in. baking dish, combine the first 12 ingredients. Cover and bake at 350° for 45 minutes. , Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf.
Nutrition Facts : Calories 289 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 535mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 15g fiber), Protein 26g protein. Diabetic Exchanges
BAKED LENTILS WITH CHEESE
Make and share this Baked Lentils with Cheese recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375° F.
- Combine lentils, water, spices, onions, garlic, and tomatoes in a 9x13 baking dish.
- Cover tightly and bake for 30 minutes.
- Stir in carrots and celery and bake, covered, for another 40 minutes.
- Stir in green pepper and parsley.
- Sprinkle cheese on top and bake, uncovered, for five minutes until cheese melts.
- For variation, put mashed potatoes on top in place of the cheese.
Nutrition Facts : Calories 254, Fat 14.4, SaturatedFat 9, Cholesterol 44.5, Sodium 952.2, Carbohydrate 16.9, Fiber 5.4, Sugar 4.9, Protein 15.6
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.
Provided by AngelaTN
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
BAKED LENTILS WITH CHEESE
Onions, garlic, tomatoes, green pepper and several herbs and spices give a hearty punch to Pamela Ulrich's cheesy bean dish. 'These are the only beans my family will eat anymore,' says the Charlottesville, Virginia cook.
Provided by Allrecipes Member
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- In a 13-in. x 9-in. x 2-in. baking dish, combine the first 12 ingredients. Cover and bake at 350 degrees F for 45 minutes. Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf before serving.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 32.8 g, Cholesterol 27.7 mg, Fat 8.9 g, Fiber 14.5 g, Protein 21.5 g, SaturatedFat 4.9 g, Sodium 586.8 mg, Sugar 4 g
GRILLING CHEESE WITH SWEET PEPPERS AND BLACK LENTILS
Steps:
- Bring a medium pot of salted water to a boil. Add lentils and cook until just tender but not falling apart (they should hold their shape), about 20 minutes. Drain well.
- Meanwhile, whisk vinegar, honey, and 3 Tbsp. oil in a small bowl to combine; season with kosher salt and pepper. Set dressing aside.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Add cheese and cook, turning occasionally, until heated through and brown and crispy on all sides, about 5 minutes total. (Some varieties of paneer are made without salt; if using one of these, season your pieces of cheese while cooking.) Transfer to a plate.
- Add remaining 1 Tbsp. oil to same pan, then add sweet peppers and oregano. Season with kosher salt and black pepper and cook over medium-high, stirring and pressing down occasionally on sweet peppers with a wooden spoon so they make good contact with the pan, until softened and blistered in spots, 20-25 minutes. Remove from heat.
- Add warm lentils and reserved dressing to pan and toss to combine, then toss in cheese.
- Transfer sweet pepper mixture to a platter or plates. Top with basil and season with sea salt and more black pepper.
PASTA WITH LENTILS AND GOAT CHEESE
Make and share this Pasta with Lentils and Goat Cheese recipe from Food.com.
Provided by Mary Hallen
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth to boil over high heat.
- Add lentils and thyme, reduce heat, cover and simmer until lentils are tender (20-30 minutes) Cook pasta according to package directions Drain pasta and lentils, transfer to serving bowl, keep warm.
- Combine vinegar, parsley, oil, honey and garlic in small bowl.
- Beat until blended.
- Add to pasta and mix gently.
- Sprinkle with cheese.
- Salt and Pepper to taste.
LENTIL SALAD WITH FETA CHEESE
Make and share this Lentil Salad With Feta Cheese recipe from Food.com.
Provided by Mizzy
Categories Lentil
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- cook lentils according to directions on bag, until tender (but not mushy).
- remove from heat and let cool at room temperature.
- Chop up all the vegetables, and crumble the feta.
- Combine all the salad ingredients together.
- In a small bowl prepare dressing by whisking all the ingredients together.
- Pour dressing over salad, mix well and chill for a couple of hours before serving.
Nutrition Facts : Calories 484.1, Fat 20.9, SaturatedFat 7.5, Cholesterol 33.7, Sodium 1022.1, Carbohydrate 48.9, Fiber 23.6, Sugar 3.9, Protein 25.2
WHOLE BAKED RICOTTA WITH LENTILS & ROASTED CHERRY TOMATOES
This easy vegetarian one-pan dish is quick to prepare and will help you to get your 5-a-day. Treat yourself to whole ricotta cheeses and seasonal veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the shallots in a medium-sized roasting tin, drizzle over 2 tbsp olive oil and season. Roast for 15 mins until golden brown and beginning to soften. Meanwhile, to make a dressing, whisk the remaining olive oil with the lemon zest and juice, stir through half the herbs and season.
- Toss the lentils together with the shallots, spinach and 4 tbsp water. Put the ricotta in the centre of the roasting tin and lay the tomatoes around them. Drizzle the dressing over the lentils and shake the tin a little to combine everything. Drizzle a little olive oil over the ricotta and season everything well. Return to the oven for 30-35 mins or until the ricotta is firm and lightly golden.
- Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.
Nutrition Facts : Calories 604 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.6 milligram of sodium
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