Friday, November 1, 2013


I love lentils. I really do. I made my favourite dish last night for dinner (and this leftovers for my dinner at work today): baked lentils with cheese. Except I swapped out the cheese for yam tonight. Yuuuuummmmm.

This is a really great recipe that's quick to put together and you can toss it in the oven and mostly forget about it for awhile. The original recipe comes out if the More with Less cookbook, put out by the Mennonite church (association?). While I am not a Mennonite, the philosophy of this book hits the nail on the head. Mostly. But if you google it, you'll find the following recipe!

1 3/4 cup green lentils, rinsed and picked over
2 large onions (and they do mean Large)
2 cloves of garlic (yah right, try at least 7)
2 cups diced tomatoes***
2 cups water***
Salt (salt until it tastes salty, tomatoes take quite a bit of salt)
2-3 sprigs of thyme
2-4 sage leaves
Bay leaf
(Original recipe suggests marjoram and rosemary, but I hate the latter and we never have any in our house).

Preheat oven to 375. Find a large baking dish (9x13 or larger). Mix all the above in a bowl, pour into the dish. Cover with a lid or tinfoil, bake for 30 mins.

Then add:
2 large carrots, sliced into 1/8" pieces
2 stalks of celery, diced.

Bake for another 40 mins.

Check for doneness, then top with grated cheese (2-3 cups) and broil until melted.


Peel and chop 3-4 medium sized yams and steam them until they're cooked. Mash them with some butter and salt, spread on the finished lentils and toss em back in the oven for a few more minutes to dry out a bit on the top.

The secret to this dish is the insane amount of onion. No kidding. I made it once with less onion and it wasn't as exciting.

This also freezes well.

I would've taken more pictures, but alas I was too busy eating. ;)

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