LENTIL AND VEGETABLE CASSEROLE

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LENTIL AND VEGETABLE CASSEROLE image

Categories     Bean     Bake     Dinner

Number Of Ingredients 14

2 cups lentils, picked over and rinsed
1 can (15 oz, 425 g) chopped tomatoes with their liquid
2 cups (500 ml) water, vegetable, or chicken stock
2 onions, chopped
2-4 cloves garlic, finely chopped
2 bay (laurel) leaves
1/2 tsp (2 ml) fennel seeds
1/2 tsp (2 ml) marjoram
Salt and freshly ground pepper to taste
4 carrots, chopped
1/2 lb (225 g) fresh green beans (haricots), cut into
1-inch (3 cm) pieces
3 Tbs (45 ml) chopped parsley
2 cups (500 ml) shredded cheddar cheese

Steps:

  • Combine the lentils, tomatoes with their liquid, water, onions, and seasonings in a shallow 3- or 4-quart (3-4 L) baking dish. Mix well, cover tightly, and bake in a preheated 375F (190C) oven for 30 minutes. Stir in the carrots, green beans, and parsley and bake covered until the vegetables are tender, 30 to 40 minutes. Discard the bay leaves, top with the cheese, and bake uncovered until the cheese is melted, 3 to 5 minutes. Serves 4 to 6.

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