Lentil and Cheese Casserole

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“In 'The Six O' Clock Scramble' by Aviva Goldfarb”

Ingredients Nutrition

  • 2 cups shredded cheddar cheese (regular or reduced-fat)
  • 2 cups cooked lentils
  • 12 small onion, finely chopped
  • 14 teaspoon pepper
  • 14 teaspoon dried thyme
  • 1 cup breadcrumbs
  • 1 egg, slightly beaten
  • 1 tablespoon butter, softened
  • 1 (15 ounce) can tomato sauce


  1. *To cook the lentils--in a medium saucepan with a lid, bring 3 cups water to a boil.
  2. Rinse 1 1/2 cups lentils in a colander or bowl; add the lentils to the boiling water; decrease heat, cover the pan, and simmer for 25-30 minutes until the lentils are tender to the bite; drain any remaining liquid.
  3. This may produce more than 2 cups lentils, so measure them first.
  4. Preheat oven to 350°.
  5. In a large bowl, mix together all the ingredients except the tomato sauce; taste and adjust seasoning with salt and pepper.
  6. Spread mixture evenly in a loaf pan coated with nonstick cooking spray.
  7. Cover with foil and bake for 45 minutes.
  8. Serve sliced with warm tomato sauce, or make sandwiches on English muffins.

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