Best 4 Baked Lentils With Cheese Recipes

**Baked Lentils with Cheese: A Culinary Symphony of Comfort and Flavor**

Indulge in a culinary journey with our baked lentils with cheese, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish combines the earthy goodness of lentils with the rich, gooey indulgence of melted cheese, creating a harmonious balance that is simply irresistible. As you delve into the depths of this culinary masterpiece, you'll encounter an array of textures, from the soft, tender lentils to the crispy, golden-brown cheese crust. With its versatility and adaptability, this dish promises a delightful experience for vegetarians, vegans, and omnivores alike. Join us as we unveil the secrets behind this exquisite dish, with three carefully curated recipes that cater to diverse dietary preferences and culinary skills. Whether you're a seasoned chef or a novice cook, prepare to embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

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

Ingredients

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

Make and share this Baked Lentils with Cheese recipe from Food.com.

Provided by Mirj2338

Categories Lunch/Snacks

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 3/4 cups lentils
2 cups water
1 bay leaf
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon marjoram
1/8 teaspoon sage
1/8 teaspoon thyme
2 onions, chopped
2 cups canned tomatoes
2 large carrots, sliced
1/2 cup celery, sliced
1 green pepper, chopped
2 teaspoons chopped parsley
3 cups shredded cheddar cheese

Steps:

Preheat oven to 375° F.
Combine lentils, water, spices, onions, garlic, and tomatoes in a 9x13 baking dish.
Cover tightly and bake for 30 minutes.
Stir in carrots and celery and bake, covered, for another 40 minutes.
Stir in green pepper and parsley.
Sprinkle cheese on top and bake, uncovered, for five minutes until cheese melts.
For variation, put mashed potatoes on top in place of the cheese.

Nutrition Facts : Calories 254, Fat 14.4, SaturatedFat 9, Cholesterol 44.5, Sodium 952.2, Carbohydrate 16.9, Fiber 5.4, Sugar 4.9, Protein 15.6

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

Ingredients

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

LENTIL CASSEROLE

Lentil Casserole image

Easy and healthy casserole!

Provided by Shane

Categories Main Dish Recipes Casserole Recipes

Time 1h55m

Yield 8

Number Of Ingredients 11

Ingredients

1 (16 ounce) package dry lentils
2 cups water
1 (29 ounce) can crushed tomatoes
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped fresh mushrooms
1 cup chopped onion
½ cup chopped celery
2 teaspoons dried parsley
2 cloves garlic, minced
1 cup shredded reduced-fat Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 277.4 calories, Carbohydrate 46.4 g, Cholesterol 3 mg, Fat 2 g, Fiber 20.4 g, Protein 20.5 g, SaturatedFat 0.8 g, Sodium 245 mg, Sugar 3.5 g

Tips:

To save time, use pre-cooked lentils. Just be sure to rinse them well before using.
If you don't have a baking dish, you can use a large skillet. Just be sure to cover it so that the lentils cook evenly.
Feel free to add other vegetables to this dish, such as chopped carrots, celery, or zucchini.
If you want a cheesy crust, sprinkle some grated Parmesan cheese on top of the lentils before baking.
Serve with a side of crusty bread or rice.

Conclusion:

Baked lentils with cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to get your daily dose of protein and fiber. With a few simple ingredients and a little bit of time, you can create a meal that the whole family will love.

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