Famous Recipes

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Lentil and Vegetable Casserole

Lentil and Vegetable Casserole

2 cups lentils, picked over and rinsed
1 can (15 oz, 425 g) chopped tomatoes with their liquid
2 cups (500 ml) water, vegetable, or chicken stock
2 onions, chopped
2-4 cloves garlic, finely chopped
2 bay (laurel) leaves
1/2 tsp (2 ml) fennel seeds
1/2 tsp (2 ml) marjoram
Salt and freshly ground pepper to taste
4 carrots, chopped
1/2 lb (225 g) fresh green beans (haricots), cut into
1-inch (3 cm) pieces
3 Tbs (45 ml) chopped parsley
2 cups (500 ml) shredded cheddar cheese

Combine the lentils, tomatoes with their liquid, water, onions,
and seasonings in a shallow 3- or 4-quart (3-4 L) baking dish.
Mix well, cover tightly, and bake in a preheated 375F (190C)
oven for 30 minutes. Stir in the carrots, green beans, and parsley
and bake covered until the vegetables are tender, 30 to 40 minutes.
Discard the bay leaves, top with the cheese, and bake uncovered
until the cheese is melted, 3 to 5 minutes. Serves 4 to 6.


July 17, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , | Leave a comment