Cover and bake for 45 minutes. I did not bake it with the cheese it melted without putting it back in the oven. Lower the heat, cover th… Information is not currently available for this nutrient. The flavor balance is perfect. 4 garlic cloves, minced. It's extremely easy and quick and everyone who has eaten it has loved it. Place the split red lentils into a sieve or fine-holed … If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Note: Nutritional analysis does not include salt to taste. Skim any scum from the surface. I only had half a bell pepper so I added an extra stalk of celery and some fresh mushrooms and it turned out great! So I was looking for something new we'd never had. Add comma separated list of ingredients to exclude from recipe. All in all I thought this was very good. Remove from the oven and stir in the carrots and celery. Will make this again and recommend highly thank you Tiffany! This is really good. ¼ teaspoon pepper. ½ sweet onion, diced. Amount is based on available nutrient data. Bake uncovered in the preheated oven for 30 minutes. It just seemed like it was lacking something. This recipe is from the More with Less cookbook - I was asking my mom for the recipe she used to make and she pointed me to this cookbook. Per the review before me i added a few more spices... onion powder garlic salt and crushed red pepper flakes. I did make some changes to this recipe. Everybody understands the stuggle of getting dinner on the table after a long day. I typically am not a fan of hot/spicy foods but I ended up making 2 batches of this in one night! Info. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. MyRecipes.com is part of the Allrecipes Food Group. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Definitely a keeper. 138 calories; calories from fat 0%; fat 3.8g; saturated fat 1.6g; mono fat 0.6g; poly fat 0.1g; protein 6g; carbohydrates 20.8g; fiber 4.9g; cholesterol 7.6mg; iron 2mg; sodium 407mg; calcium 54mg. Making Everyday Red Lentils Wash the dry lentils. This is the most outstanding and flavorful lentil recipe I've ever tried and I've tried quite a few. cans reduced-sodium fat-free chicken broth*, 1 (14.5-oz.) Bring to a boil over medium-high heat. this link is to an external site that may or may not meet accessibility guidelines. Wow I was looking for an easy side to use up some lentils and had everything on hand for this delicious treat. I liked this! Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole. can diced tomatoes with garlic and onion. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Remove from oven and stir in tomatoes. Alternatively I would make the cooking time longer. Bring to a boil; reduce heat to low, and simmer, uncovered, stirring occasionally, 30 minutes or until lentils are tender. 2 (14-oz.) I made some minor changes: 10 oz fresh tomato instead of canned a second stalk of celery red bell pepper instead of green and used 1.25 C cheddar and.25 C feta (ran out of cheddar). This was very good and you can modify it based on what you have in your pantry at the time. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Even hubby liked it which is rare for a lentil dish! First I used homemade vegetable stock in place of the water and ended up using 3 cups total. Maybe it wouldn't have been though. Add broth and next 5 ingredients. *2 (14-oz.) This flavorful red lentils dish is a healthful side dish choice for any meal. Congrats! I tweaked it a little to our taste (more spices) but this is a total keeper. question- do you use dry lentils or canned for this recipe? Bake, uncovered, until cheese has melted, about 5 more minutes. I also didn't add quite as much onion because it just seemed like way too much. I used fresh thyme and left out the sage. Offers may be subject to change without notice. I also used half cheddar and half mozarella. Nutrient information is not available for all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Nutrition © Copyright 2020 Meredith Corporation. We like a bit of heat to our food, so the only ingredient I added was a few shakes of ground cayenne red pepper. Add the lentils to the pasta. Add comma separated list of ingredients to include in recipe. Use all your favorite baked bean ingredients–onion, ketchup, maple syrup, and mustard–but use lentils instead of kidney or pinto beans. I omitted the marjoram & sage because I didn't have them. This is the first time I tried red lentils and I am totally obsessed with this recipe! 1 (14.5-oz.) Your daily values may be higher or lower depending on your calorie needs. cans vegetable broth may be substituted. This isn't a dish I will cook every week but it changes things up and I would make it again. Allrecipes is part of the Meredith Food Group. Season to taste … I used 1 tsp minced garlic from a jar and a mixture of red/green/yellow peppers because that's what I had. 1 ¼ cups red or brown lentils, rinsed. Recover and bake an additional 15 minutes. Stir in basil and salt to taste. I chose this recipe because we have started a new lifestyle change - cutting out highly processed foods and adding more highly nutritious foods to our diet. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. In a 3 quart casserole, combine the water and lentils. If I was to make this recipe again I would pre-cook the Carrots and the Celery. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. It's now one of my favorite dishes. Stir in onions, garlic, and stewed tomatoes. I baked it for 30 minutes at 350 and checked it the liquid was gone (which is why I added another cup as stated above for a total of 3 cups) at this point I turned my oven up to 400 covered with foil and baked an additional 45-55 minutes checking a few times for doneness. In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. ½ teaspoon ground turmeric. My mom came up with this recipe when I was a teenage vegetarian, and now it is one of my meat-loving husband's favorite dishes and still one of mine to this day. Add 1/2 cup of the cheese, reserving the rest for later. I also didn't read the directions thoroughly and ended up combining everything but the cheese in the pan. Nancy Santiago, Mount Pleasant, South Carolina, 2 (14-oz.) I sautéed the onion carrots celery and green peppers for about 5 minutes in a little olive oil for added flavor. I also added onion powder garlic powder and oregano - to taste because it was too bland for my tastes. I used a mixture of red & brown lentils because the recipe didn't specify.

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