When all six kids were at home and I was feeding us on $35 a month, this was a favorite. Lentils are cheap, and my husband grew all the vegetables. Served with mashed potatoes with butter and a veggie like corn or green beans, we thought this was fine eating. We used to say that the poor king had to eat pickled butterfly eyebrows and such, but hearty food was fit for a peasant.
Ingredients
- 12 oz. dry lentils (1 1/4 cup), cooked soft
- 2 cups water
- 1 bay leaf
- 2 tsp. salt
- pepper to taste
- A pinch each of thyme, sage and marjoram
- 2 large onions, chopped
- 2 cloves of garlic, minced
- A 16 oz. can of tomatoes, or a pint of home-canned
- 2 carrots, sliced thin
- 1/2 cup celery, sliced
- 1 bell pepper, chopped
- 2 tablespoons parsley
- 3 cups grated cheddar cheese, sharp if you can afford it
Directions
Mix together everything except the celery, carrots and cheese. Cover tightly and bake 40 minutes. Then stir in the bell pepper and parsley, top with cheese, and bake until the cheese is nicely melted.
Note: The lentils take about 30 minutes when cooked in 3 1/2 cups water.
By Coreen from Rupert, ID
|
