Cheesy Lentils

"A friend and I developed this recipe as something that he can eat after gastric bypass surgery. It has lots of protein and is relatively easy to digest. Plus, it's really good!"
 
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Ready In:
1hr 10mins
Ingredients:
10
Serves:
10-12
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ingredients

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directions

  • Preheat your oven for 350°F.
  • Heat olive oil in large saucepan or Dutch oven. Saute scallions on medium heat for about 3 minutes. Add mushrooms and saute for about 3 more. Now add all of the lentils, and stir them into the sauteed veggies till thoroughly mixed. Turn up the heat to high and add the water.
  • Bring to a boil, then reduce to low and cover the pot. Let cook for about 20-30 minutes, till the green lentils are tender. (The red ones will turn into yellow mush. This is desirable).
  • Remove from heat and drain everything in a colander.
  • Tranfer lentils to either the pot you were just using, or a casserole dish if you're not using the instant rice. (The rice will absorb some liquid and provide for a firmer texture. The recipe works fine without it, though).
  • Add 1.5 jars of cheese sauce (we used Ragu Parmesan Mozzarella) to lentil mixture, and mix thoroughly. Spread evenly in your casserole dish.
  • Sprinkle/grind pepper or grains of paradise over the top, as desired. Top everything with shredded cheese.
  • Bake at 350°F for 15 minutes. At this point, the cheese will be melted. Now turn your oven up to broil/500F and let broil for 5 more minutes. Now the cheese topping will be a lovely toasty brown. :) Remove from oven and serve.

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