Baked Lentils

2013 october 009This recipe comes from the More-with-Less Cookbook and is slightly modified for my preferences.  I love that it’s something I can throw together in the morning, leave on the counter all day, and then throw into the oven an hour before we want to eat.


1 3/4 cup LENTILS, rinsed

4 cups WATER

1 whole BAY LEAF

2 tsp SALT

1/4 tsp PEPPER

1/8 tsp each MARJORAM, SAGE, THYME

2 Tb PARSLEY (or 1 Tb dried parsley)

1 large ONION, chopped

2 cloves GARLIC, minced

2 CARROTS, sliced

2-3 ribs CELERY, sliced

1 PEPPER, chopped (any color)

1/2-1 cup cheddar CHEESE, optional


1. Combine all ingredients in 9×13 pan.

2. Bake covered 1 hour, 350 degrees.

3. Add cheese, return to oven 5-10 minutes until cheese is melted.

4. Eat as a stew or serve over rice.


One response »

  1. Pingback: Thanks-braining | Sex, Soup, and 2 Fisted Eating

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