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Ingredientes
- 1 pkt (12 ounce.) lentils, rinsed
- 2 c. water
- 1 x bay leaf
- 2 tsp salt
- 1/4 tsp each Pepper, Marjoram, Sage, and Thyme leaves
- 2 lrg onions, minced
- 2 x cloves garlic chopped
- 1 can (about 1 lb.) tomatoes
- 2 lrg carrots, cut in 1/8 inch-thick slices
- 1 stalk celery, thinly sliced
- 1 x green pepper, seeded and minced
- 2 Tbsp. minced parsley
- 1 1/2 c. (6 ounce.) shredded sharp cheddar cheese
Direcciones
- Place lentils in a shallow 3-qt casserole or possibly 9 by 13 inch baking dish along with the water, bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic, and tomatoes and their liquid. Bake, covered, in a 375 Degree oven for 30 min. Remove from oven and stir in carrots and celery. Cover and bake for about 40 min more.. Or possibly till 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 min or possibly till cheese is melted.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 6 servings | |
| Calories 349 | |
| Calories from Fat 90 | 26% |
| Total Fat 10.2g | 13% |
| Saturated Fat 6.13g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 981mg | 41% |
| Potassium 761mg | 22% |
| Total Carbs 42.47g | 11% |
| Dietary Fiber 19.3g | 64% |
| Sugars 4.74g | 3% |
| Protein 22.7g | 36% |
