Lentil Casserole

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Lentil Casserole

 

1 1/3 cup lentils (rinsed)

2 cups water and/or vegetable broth

1-3 bay leaf

salt, to taste

1/4 teaspoon pepper

1/8 teaspoon each of marjoram, sage, thyme

2 onions, chopped

2 cloves of garlic, minced

2 cups diced canned tomatoes, with their liquid

 

Pre-heat over to 375 degrees.

 

Combine above ingredients in casserole dish, cover tightly and bake for 30

minutes at 375 degrees.

 

2 large carrots, peeled and cut 1/8 inch thick

1/2 cup thinly sliced celery

 

Uncover dish & stir in carrots and celery. Bake uncovered 40 minutes, until

vegetables are tender.

 

1 green bell pepper, chopped

2 tablespoons parsley, finely chopped

3 cups sharp cheddar cheese, grated

 

Stir in bell pepper and parsley. Sprinkle cheese on top. Bake uncovered 5-10

minutes, until cheese melts.