- 1 ½ C green lentils, rinsed
- 2 C water
- 1 bay leaf
- 2 tsp salt
- 1/4 tsp each pepper, marjoram, sage, and thyme leaves
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 C tomatoes
- 2 large carrots, cut in 1/8-inch slices
- 1 stalk celery, thinly sliced
- 1 green pepper, seeded and chopped
- 2 Tbl fresh parsley, chopped
- 1 ½ C sharp cheddar cheese, shredded
- Rinse and pick over lentils, discarding any that float to the top or are discoloured.
- Place lentils in a shallow 3-quart casserole or 9 x 13 inch baking dish along with the water, bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic, and tomatoes with liquid from can.
- Bake, covered, at 375°F for 30 minutes.
- Remove from oven and stir in carrots and celery
- Cover and bake for about 40 minutes more, or until vegetables are tender.
- Remove from oven and stir in green pepper and parsley. Sprinkle cheese on top.
- Return to oven and bake, uncovered, for 5 more minutes or until cheese is melted.
- Spread lentils out to check for and discard any debris or damaged lentils.
- Place them in a strainer and rinse thoroughly under cold water.
- Lentils do not require presoaking and cook faster than beans. Boil them in a pot, in water or broth, for 2-3 minutes. Reduce heat and let them simmer until tender. Cooking time can range from 10 minutes to an hour, depending on the lentils’ size, age, and variety.
Tip: Add salt after cooking rather than during, because it can toughen the lentils.