Cheese And Lentil Bake Recipes

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BAKED LENTILS WITH CHEESE



Baked Lentils with Cheese image

My mom came up with this recipe when I was a teenage vegetarian, and now it is one of my meat-loving husband's favorite dishes and still one of mine to this day.

Provided by Tiffany

Categories     Side Dish     Casseroles

Time 1h35m

Yield 6

Number Of Ingredients 15

2 cups water
1 ⅔ cups dry lentils
1 bay leaf
2 teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried marjoram
¼ teaspoon dried sage
¼ teaspoon dried thyme
2 large onions, chopped
3 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes
2 large carrots, cut into 1/2 inch pieces
1 stalk celery, chopped
1 green bell pepper, chopped
1 ½ cups shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
  • Bake uncovered in the preheated oven 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.

Nutrition Facts : Calories 382.6 calories, Carbohydrate 45.4 g, Cholesterol 36.2 mg, Fat 12.3 g, Fiber 19 g, Protein 24.1 g, SaturatedFat 7.4 g, Sodium 1169.3 mg, Sugar 7.5 g

BAKED LENTILS WITH GOAT CHEESE



Baked Lentils With Goat Cheese image

The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads and sides. "Beluga lentils" will also work for this salad.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 1h

Yield Serves 4 to 6 as a main dish salad, 8 as a side

Number Of Ingredients 14

1 pound green or beluga lentils about 2 1/4 cups, washed and picked over
1 medium onion, cut in half and peeled
2 large garlic cloves, crushed
1 bay leaf
Salt, preferably kosher salt to taste
1/4 cup minced flat-leaf parsley, or a mixture of parsley and chives
4 ounces fresh goat cheese, cut in rounds
1/4 cup sherry vinegar or red wine vinegar
1 garlic clove, minced
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup cooking liquid from the lentils
Salt, preferably kosher salt
freshly ground pepper to taste

Steps:

  • Place the lentils in a large saucepan or soup pot with the halved onion, the garlic cloves, and the bay leaf. Add enough water to cover by 1 1/2 inches. Bring to a simmer, add 1 teaspoon salt, cover and simmer 30 minutes, or until the lentils are tender all the way through but intact. Set a strainer over a bowl and drain the lentils. Remove the onion halves, bay leaf, and garlic and discard. Return the liquid to the pot and bring to a boil. Reduce to 1/2 cup.
  • Preheat the oven to 350ºF. Whisk together the vinegar, garlic, Dijon mustard, olive oil, and cooking liquid from the lentils. Season to taste with salt and pepper. Toss with the lentils. Stir in the parsley (or parsley and chives), place in a baking dish and top with the rounds of goat cheese. Heat through for 15 minutes, until the goat cheese has softened, and serve.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 9 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 371 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED LENTILS WITH CHEESE



Baked Lentils with Cheese image

Onions, garlic, tomatoes, green pepper and several herbs and spices give a hearty punch to Pamela Ulrich's cheesy bean dish. "These are the only beans my family will eat anymore," says the Charlottesville, Virginia cook.

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 16

2-1/4 cups water
1-3/4 cups dried lentils, rinsed
1 cup chopped onion
2 medium carrots, thinly sliced
1/2 cup thinly sliced celery
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
1 bay leaf
2 cups chopped fresh tomatoes
1/2 cup finely chopped green pepper
2 tablespoons minced fresh parsley
2-1/2 cups shredded reduced-fat cheddar cheese

Steps:

  • In a 13x9-in. baking dish, combine the first 12 ingredients. Cover and bake at 350° for 45 minutes. , Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf.

Nutrition Facts : Calories 289 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 535mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 15g fiber), Protein 26g protein. Diabetic Exchanges

EASY CHEESY LENTIL & RICE CASSEROLE



Easy Cheesy Lentil & Rice Casserole image

After trying several complicated lentil recipes with dissatisfaction, I developed this delicious dish that is also so simple! Even my 3 year old loves it! Great side dish or a yummy vegetarian meal.

Provided by SaraFish

Categories     One Dish Meal

Time 50m

Yield 4-8 serving(s)

Number Of Ingredients 12

1/4-1/2 cup margarine
1 onion, chopped
1 cup dry lentils
1 cup uncooked rice (, not instant rice)
2 1/2 cups hot water
2 1/2 teaspoons chicken bouillon granules
1 1/2 cups cold water
1 1/2 cups shredded cheddar cheese
1 piece sandwich bread
oil
italian seasoning
1 teaspoon parmesan cheese

Steps:

  • Use a big pot and cook onion in margarine until soft.
  • In a bowl, stir together bouillon and hot water.
  • Add lentils, rice, bouillon-water mixture and cold water.
  • Bring to a boil.
  • Lower heat, cover and simmer 25 minutes, stirring occasionally.
  • Meanwhile, fry both sides of a slice of bread in oil and sprinkle with Italian Seasoning blend.
  • Cool on rack.
  • After 25 minutes, rice should be cooked and lentils should be cooked but still firm (not mushy) and there should still be some moisture in the mixture.
  • Turn stove off and stir 1 cup of the cheese into the mixture until cheese is melted.
  • Pour mixture into a 9 by 13 pan that has been sprayed with Pam and smooth the top with the back of your spoon.
  • Sprinkle remaining 1/2 cup of shredded cheese over top.
  • Crunch up the cooled fried bread with a knife and sprinkle over casserole.
  • Sprinkle parmesan over casserole.
  • Bake in preheated 350 oven for 15 minutes or so until cheese is melted.
  • Let cool slightly before serving.

CHEESE AND LENTIL BAKE



Cheese and Lentil Bake image

Make and share this Cheese and Lentil Bake recipe from Food.com.

Provided by Crechemom

Categories     Lunch/Snacks

Time 50m

Yield 8 Wedges, 8 serving(s)

Number Of Ingredients 8

8 ounces lentils
15 fluid ounces water
4 ounces low-fat cheddar cheese, grated
1 large onion, finely chopped
1 egg
1 teaspoon oil
herbs
salt and pepper

Steps:

  • Cook the lentils in the water until soft, and all the liquid has been absorbed.
  • Chop the onion, and fry in oil spray until soft.
  • Combine all the ingredients and press into a 9inch sandwich tin lined with baking parchment.
  • Bake at 190°C/Gas 5/375°F for 30 minutes. Serve hot or cold, cut into wedges.
  • Tip: If you like your foods with a bit more 'kick', add chilli and/or garlic when frying the onion.
  • Number of Servings: 8.

Nutrition Facts : Calories 78.9, Fat 2.3, SaturatedFat 0.9, Cholesterol 26.2, Sodium 98.8, Carbohydrate 7.8, Fiber 2.6, Sugar 1.4, Protein 7

ZULANDT'S LENTIL CASSEROLE



Zulandt's Lentil Casserole image

A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.

Provided by DONNA

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 2h20m

Yield 8

Number Of Ingredients 13

2 ¾ cups water
3 cubes vegetable bouillon
1 ½ cups brown rice
2 tablespoons vegetable oil
1 medium zucchini, chopped
1 white onion, chopped
1 ½ tablespoons cumin
2 teaspoons dried oregano
2 cups dry brown lentils
6 cups water
salt and pepper to taste
1 (8 ounce) package sharp Cheddar cheese, grated and divided
¾ cup bread crumbs

Steps:

  • In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
  • Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
  • Bake in the preheated oven just until cheese has melted, about 10 minutes.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 66.5 g, Cholesterol 29.4 mg, Fat 15 g, Fiber 17.1 g, Protein 24.1 g, SaturatedFat 6.9 g, Sodium 551.6 mg, Sugar 3.2 g

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