Baked Lentil Casserole

A new recipe to try in 2010! I got this recipe from a co-worker. She is a vegetarian and said she really loved this recipe. I made it a few days ago and all I can say is YUM! It is rich in flavor and texture. I have yet to tire of the leftovers! My slight variations/comments are in red.

1 – 12oz package dried, rinsed lentils <- store brand = $.80

2 C. water

1 bay leaf

2 tsp salt

1/4 tsp pepper

1/4 tsp sage

1/4 tsp thyme

1/4 tsp cumin

2 large onions, chopped

2 cloves garlic, minced <- at store I removed 2 cloves from fresh garlic = cheap

1 – 28oz can tomatoes, either crushed or petit diced, with juice <- used what I had 2-14 oz cans of diced tomatoes, one was no salt added and the other had green chiles mixed in.

2 large carrots cut in 1/8 inch slices

1 stalk celery, chopped

1 yellow or red pepper, chopped

2 T. parsley, finely chopped

1.5 C. shredded sharp cheddar cheese

Place lentils in a shallow glass 13x9 inch baking dish with water, bay leaf, salt, pepper, sage, thyme, cumin, onions, garlic, and tomatoes with juice. Bake covered in a 375 degree oven for 30 minutes.

Add celery and carrot and bake covered for 40 more minutes.

Remove from oven, stir in parsley (I actually mixed the parsley in with the chopped celery and carrots and added in the step above) and sprinkle cheese on top. Bake uncovered for 5 more minutes (or until cheese is melted).

Happy New Year!

Mediterranean Stuffed Bell Peppers

The other day I tried a new recipe which included an ingredient that was also very new to me. It called for Quinoa. If you were like me than you were thinking, what is quinoa? According to wikipedia, it’s “a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds.” Quinoa can be used as a rice and/or couscous substitute.

I thought the stuffed peppers were just ok. The recipe called for quinoa, diced tomatoes drained, feta cheese, and fresh basil. The fresh basil was too overpowering, so I ended up picking out most of it. I think I prefer fresh cooked basil. I also felt it was missing something in flavor, but I’m not sure what. I’m thinking if I added some balsamic vinaigrette to the mix, it might have been more satisfying. Maybe. I also realized that I prefer cooked stuffed peppers as opposed to raw peppers. I discovered my stomach doesn’t like that much raw peppers. But than again I guess I never really practically ate a whole pepper in one sitting. I also think you could use small to medium sized peppers instead of large peppers. Large was a bit too much red pepper for me. I may or may not make this again, we shall see! The prep time and cook time didn't take long at all. I also cooked the Quinoa in too much water, I think it is suppose to look fluffier and maybe not quite so slimy. It looks slimy but didn't taste slimy.

The stuffed peppers did look really colorful and yummy! Oh and I do like quinoa!