The herbs added to this casserole make it so flavorful. Add a salad and you've got a healthy, delicious, meat-free dinner. Also works great as a side item.

Ingredients

8 serv.

water↗2 1⁄4 cups
dry lentils, rinsed1 3⁄4 cups
onion, chopped↗1 cup
medium carrots, sliced thin↗2
stalks celery, sliced thin↗2
cloves garlic, minced↗2
salt↗1 teaspoon
pepper↗1⁄4 teaspoon
dried marjoram1⁄8 teaspoon
rubbed sage1⁄8 teaspoon
dried thyme↗1⁄8 teaspoon
bay leaf↗1
chopped fresh tomatoes2 cups
2% milk cheddar cheese, shredded10 ounces

Step-by-step instructions

1
Preheat oven to 350.
2
Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
3
Cover and bake for 45 minutes.
4
Remove from oven and stir in tomatoes.
5
Recover and bake an additional 15 minutes.
6
Remove from oven and sprinkle with cheese.
7
Bake uncovered for 5 minutes or until cheese is melted.
8
Remove bay leaf before serving.

Source: food.com

Original recipe ↗

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