Onions, garlic, tomatoes, green pepper and several herbs and spices give a hearty punch to Pamela Ulrich's cheesy bean dish. "These are the only beans my family will eat anymore," says the Charlottesville, Virginia cook.


INGREDIENTS



* 2-1/4 cups water
* 1-3/4 cups dry lentils, rinsed
* 1 cup chopped onion
* 2 medium carrots, thinly sliced
* 1/2 cup thinly sliced celery
* 2 garlic cloves, minced
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/8 teaspoon dried marjoram
* 1/8 teaspoon rubbed sage
* 1/8 teaspoon dried thyme
* 1 bay leaf
* 2 cups chopped fresh tomatoes
* 1/2 cup finely chopped green pepper
* 2 tablespoons minced fresh parsley
* 2-1/2 cups (10 ounces) shredded reduced-fat cheddar cheese


SERVINGS 8
CATEGORY Main Dish
PREP 10 min.
COOK 65 min.
TOTAL 75 min.


DIRECTIONS




In a 13-in. x 9-in. x 2-in. baking dish, combine the first 12 ingredients. Cover and bake at 350° for 45 minutes. Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf before serving. Yield: 8 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1 cup) equals 289 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 535 mg sodium, 34 g carbohydrate, 15 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.