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Combine in a shallow 9 x 13” baking dish:
1 3/4 cups lentil, rinsed
2 cups water
2 bay leaves
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon EACH marjoram, sage, and thyme
4 cloves garlic, minced
2 onions, chopped
1 16-ounce can tomatoes, drained and cut up
Preheat oven to 375.
Cover tightly and bake 30 minutes. Uncover and stir in:
2 large carrots, sliced 1/8” thick
1/2 cup thinly sliced celeryBake covered for 40 minutes until vegetables are tender.
Sprinkle on top: 3 cups shredded cheddar cheese
Bake uncovered for 5 minutes until cheese melts.
1 3/4 cups lentil, rinsed
2 cups water
2 bay leaves
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon EACH marjoram, sage, and thyme
4 cloves garlic, minced
2 onions, chopped
1 16-ounce can tomatoes, drained and cut up
Preheat oven to 375.
Cover tightly and bake 30 minutes. Uncover and stir in:
2 large carrots, sliced 1/8” thick
1/2 cup thinly sliced celeryBake covered for 40 minutes until vegetables are tender.
Sprinkle on top: 3 cups shredded cheddar cheese
Bake uncovered for 5 minutes until cheese melts.