Baked Lentils With Cheese
2 (8-ounce) cans tomato sauce 2 cups water
1 medium onion, chopped
2 cloves garlic, crushed
11/2 teaspoons salt
2 bay leaves
1 /4 teaspoon pepper
1/4 teaspoon ground sage
1/4 teaspoon dried whole thyme
1/4 teaspoon dried whole marjoram
2 carrots, thinly sliced
1 cup thinly sliced celery .
1 medium-size green pepper, chopped
2 tablespoons chopped fresh parsley
11/2 cups (6 ounces) shredded Cheddar cheese
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