This dish was a tasty little surprise. I didn’t expect much from a dish of baked lentils, but this recipe actually packs a ton of flavor into those little legumes. I had a friend over while I was making dinner and she commented that she never learned to like lentils.
“They taste like…….”
“Dirt?” I suggested.
These lentils did not taste like dirt.
One thing I truly love about More with Less is that the way a meal is prepared is just as simple as the ingredients and the dish itself. I love that everything is mixed and cooked right in the baking dish. After making this dish I had 3 things to wash–a wooden spoon, a cutting board, and a knife. No mixing bowls or pots or pans.
The kiddos really like the cheese addition. I can’t have dairy so I left cheese off of part of the dish and topped mine with Daiya cheddar cheese shreds.
The only ingredient change I made was reducing the salt from 2 teaspoons to 1 teaspoon, using one onion instead of two, and I used a red pepper instead of a green pepper because that’s what was in the veggie drawer. The recipe ingredients below list the ingredients according to how I make the recipe. Feel free to make your own changes (I try to remember to note the changes I make in the comments section of the recipe).
Adapted slightly (original recipe: 2 tsp salt, 2 large onions, 1 green bell pepper). <br>For dairy free alternative, top with Daiya.
Source: More With Less by Doris Janzen Longacre
Course: Main (Vegetarian)
Main Ingredient: Beans
- 1 3⁄4 cup lentils, rinsed
- 2 cups water
- 1 whole bay leaf
- 1 tsp salt
- 1⁄4 tsp pepper
- 1⁄8 tsp each marjoram, sage, thyme
- 1 large organic onion, chopped
- 2 cloves garlic, minced
- 2 cups canned tomatoes
- 2 large carrots, sliced 1/8″ thick
- 1⁄2 cup thinly sliced celery
- 1 bell pepper, chopped
- 2 Tbs chopped parsley
- 3 cups shredded cheddar cheese
- Instructions on page 106 of More with Less cookbook.