Lazy Lentils
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
lentils, red (masoor dal)
|
|
| 3 ½ | ounces |
cheddar cheese
grated |
|
| 1 | teaspoon |
vegetable boullion
|
* |
| 1 | teaspoon |
mixed herbs
dried |
* |
| 2 | teaspoons |
sunflower oil
|
|
| 2 | medium |
onions
peeled and chopped. |
|
| 1 | each |
garlic cloves
crushed. |
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
lentils, red (masoor dal)
|
|
| 101.2 | ml/g |
cheddar cheese
grated |
|
| 5 | ml |
vegetable boullion
|
* |
| 5 | ml |
mixed herbs
dried |
* |
| 1E+1 | ml |
sunflower oil
|
|
| 2 | medium |
onions
peeled and chopped. |
|
| 1 | each |
garlic cloves
crushed. |
|
| 473 | ml |
water
|
|
Directions
Put the lentils, cheese, vegetable extract and mixed herbs into a bowl.
Heat the oil in a non-stick pan and gently fry the onions and garlic.
Mix with the lentils and spoon into a large lightly greased oven proof dish.
Add the water and cover the dish with foil.
Cook in the oven at 350℉ (180℃) F, for one and a half hours.
