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Ingredients:
1¾ Cups Lentils
2 Cups Water
1 Bay Leaf
2 Teaspoons Salt
½ Teaspoon Pepper
1/8 Teaspoon Marjoram
¼ Teaspoon Sage
¼ Teaspoon Thyme
3 Medium Onions (Chopped)
2 Cloves Garlic (Minced)
500g Tomatoes (Chopped)
3 Medium Carrots (Sliced)
1 Stalk Celery (Sliced)
1 Green Pepper (Chopped)
3 Tablespoons Parsley (Chopped)
250g Cheese (Grated)
Method:
- Rinse the lentils in a colander under running water.
- Mix the lentils with the two cups water, bay leaf, salt, pepper, marjoram, sage, thyme, onion, garlic & tomatoes.
- Pour the contents into a shallow baking dish and cover tightly with aluminum foil.
- Bake in a 190ºC oven for ½ hour.
- Uncover and add carrots and celery. Mix well, Return to oven and bake until vegetables are tender (about 40 minutes).
- Stir in the green pepper and parsley and sprinkle with the grated cheese.
- Return to oven and bake uncovered until the cheese melts.
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