More with Less

So,to start this blog off, I want to first of all honor my dear husband for funding, encouraging and delighting in what has become more than putting food on the table for my family. Thanks Dennis!!


A little history on this recipe: Back 28 years ago, one of the first cookbooks I purchased was More-with-Less Cookbook. We were pursuing a simplier life with less sugar, more whole grains and even went as far as having a food co-op within our church. There are more than a few stories to tell about endless blocks of cheese being cut, honey by the gallons being poured and 50 lb. bags of this new thing called whole wheat!! Well, I had never heard of lentils until this cookbook. I can only say that it has stood the test of time and is one my husband Dennis's favorites. Peter still takes out the tomatoes though!


Baked Lentils With Cheese

Preheat oven to 375. combine in shallow 9x13 baking dish:

1 3/4 cups lentils, rinsed
2 cups water
1 whole bay leaf
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon each marjoram, sage, thyme
2 large onions, chopped
2 cloves garlic, minced
2 cups canned tomatoes

Cover tightly and bake 30 minutes. Uncover and stir in:

2 large carrots, sliced 1/8" thick
1/2 cup thinly sliced celery

Bake covered for 40 minutes until vegetables are tender. Stir in:

1 green pepper chopped(optional)
2 tablespoons finely chopped parsley

Sprinkle on top:

3 cups shredded cheddar cheese

Bake uncovered for 5 minutes until cheese melts.

This recipe serves 6.