This 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.
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