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.
Tips & Substitutions
For added depth of flavor, consider incorporating some smoked paprika or a splash of balsamic vinegar to the vegetable mixture. If you don't have sharp cheese on hand, a mild cheese like mozzarella can be used, but for a richer taste, try using a blend of cheeses. You can also add spinach for extra nutrition, making it similar to a Spinach Pita.
Serving Suggestions
Serve this dish with a side of crusty bread or a light salad for a complete meal. It pairs beautifully with a Warm Vegetable Salad With Mustard Dressing, which adds a refreshing contrast. For a heartier option, consider serving it alongside Mediterranean recipes like roasted vegetables or a grain salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Alternatively, you can microwave individual portions for 2-3 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Lentil Cheese Supper contains roughly 548 calories, with 21g protein, 104g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (117% of the Daily Value), iron (108% of the Daily Value), and vitamin C (44% of the Daily Value). Note that it is relatively high in sodium, at 1745mg per serving (76% of the Daily Value).
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).
Frequently Asked Questions
Can I use dried lentils instead of canned?
Yes, dried lentils can be used instead of canned. Just be sure to rinse and cook them according to package instructions before adding them to the dish. They typically take about 25-30 minutes to cook, similar to the recipe's initial lentil cooking time.
Is it possible to make this recipe vegan?
Absolutely! You can easily make this recipe vegan by omitting the cheese or using a plant-based cheese alternative. Additionally, ensure that the canned tomatoes do not contain any added animal products, and you'll have a delicious vegan meal.
What can I add to make this dish spicier?
To add spice to this dish, consider incorporating diced jalapeños or a pinch of red pepper flakes when cooking the vegetables. You could also top it with a drizzle of hot sauce before serving for an extra kick.
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).