Lentil Cheese Supper
A hearty lentil and cheese casserole blending savory herbs and fresh vegetables, perfect for a comforting vegetarian meal that appeals to the whole family.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a large pot, combine lentils and water; bring to a boil and simmer until tender, about 25-30 minutes.
- In a skillet, sauté chopped onion, minced garlic, sliced carrots, chopped green pepper, and sliced celery until vegetables are softened.
- Add canned tomatoes with juice, bay leaf, salt, marjoram, sage, thyme, and black pepper to the vegetables; cook for 10 minutes.
- Drain cooked lentils and mix with the vegetable and tomato mixture.
- Transfer the mixture to a greased baking dish.
- Sprinkle shredded cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Nutrition & Diet Analysis (per serving)
622
kcal
31% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).