Would you believe it if I told you this cheesy lentil bake is one of my new favorite recipes?
My husband liked it too, and after having leftovers declared, “This was better than the spaghetti” (a dish he loves)!
I’ve had this recipe on my to-try pile for a long while, and honestly, I’m bummed I didn’t try it sooner.
The original recipe just used lentils, cheese and bacon. We swapped ham for bacon, added mushrooms and bell peppers and reduced the amount of cheese.
We loved it!
Cheesy Lentil Bake – Adapted from Rebekah’s Family, Food & Fun
- 8 oz. dried lentils, soaked
- 2 C chicken broth
- 4 oz. mushrooms, finely chopped
- 1 medium orange bell pepper, chopped
- 1 T minced onion
- 1/2 C diced, cooked ham
- 6 oz. cheddar cheese, shredded
- Pepper, to taste
Sauté mushrooms and bell pepper for 5 minutes until liquid from mushrooms has evaporated.
Add in 1 T minced onion and ham.
Pour in chicken broth and soaked lentils. Simmer for 5-7 minutes, covered.
Season with pepper. Simmer, uncovered until liquid is evaporated.
Remove from the heat and stir in about 3 oz. of the cheddar cheese.
Pour into a lightly greased 2-quart casserole dish. Top with remaining cheese.
Bake at 400 for 10-15 minutes until cheese is melted and lightly browned.