Lentils Monastery Casserole Recipes

MONASTERY LENTILS

Steps:

• In a large pot, saute the carrot and onions 3-5 minutes in the olive oil.
• Add and saute one minute more: thyme and marjoram.
• Add the stock, lentils, salt, parsley, and tomatoes.
• Bring to boil, then cover and reduce heat.
• Let cook until lentils are tender (about 35-45 minutes).
• Add the sherry and allow to cook for just a few minutes more.
• Top with cheese to serve.

LENTIL CASSEROLE

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.

BAKED LENTIL CASSEROLE

Steps:

• Preheat oven to 350.
• Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
• Cover and bake for 45 minutes.
• Remove from oven and stir in tomatoes.
• Recover and bake an additional 15 minutes.
• Remove from oven and sprinkle with cheese.
• Bake uncovered for 5 minutes or until cheese is melted.
• Remove bay leaf before serving.