I made this in January 2014 when I was only about a month and a half out from surgery. At that time I could barely manage 3 ounces. I was able to eat more this time, about 2/3 cup. Not sure how many ounces that is in weight, but in volume it's about 6.5 ounces.
I didn't have to buy anything to make this. Surprisingly, I had everything on hand. Even the cheese. And even after making this, I still have enough ingredients to make it two more times. But I won't do that anytime soon; it's a bit of an overkill. It's amazing to think that only 1 3/4 cup of uncooked lentils makes this much!
I really like this dish: it's cheap to make; it makes A LOT; it's very easy; and it tastes great. Even hardcore meat eaters will likely enjoy it.
B.C. (before cheese). Almost done cooking!
It's done!
My portion. About 2/3 cup.
12 oz. dry lentils
2 cups water
1 bay leaf
1 tsp salt
1/4 tsp pepper
1/8 tsp dried marjoram
1/8 tsp dried sage
1/8 tsp dried thyme
2 large onions, chopped
2 cloves garlic, minced
1 (28 oz) can stewed tomatoes, with juice
2 large carrots, sliced
1/2 cup celery, sliced
1 green bell pepper, chopped
3 cups shredded sharp Cheddar cheese (as little or as much as you want)
Directions
- Preheat the oven to 375 degrees.
- In a 9X13 pan, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
- Bake covered 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.
Surprising as it may sound, it does taste good.
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