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red lentil green lentils bunches scallions shiitake mushrooms jars cheese sauce water shredded cheese ground black pepper instant rice
Viewed: 82 - Published at: 2 years agoIngredients
- 1 cup red lentil
- 2 cups green lentils
- 2 bunches scallions, chopped on the diagonal into 1/2-inch pieces
- 1 -2 cup shiitake mushrooms or 1 -2 cup other mushroom, roughly chopped
- 1.5 (14 ounce) jars cheese sauce (see note)
- 2 -4 tablespoons olive oil
- 6 cups water
- 2 cups shredded cheese (we used Cheddar)
- fresh coarse ground black pepper or grains of paradise
- 1 cup instant rice (optional)
Method
- Preheat your oven for 350F.
- Heat olive oil in large saucepan or Dutch oven.
- Saute scallions on medium heat for about 3 minutes.
- Add mushrooms and saute for about 3 more.
- Now add all of the lentils, and stir them into the sauteed veggies till thoroughly mixed.
- Turn up the heat to high and add the water.
- Bring to a boil, then reduce to low and cover the pot.
- Let cook for about 20-30 minutes, till the green lentils are tender.
- (The red ones will turn into yellow mush.
- This is desirable).
- Remove from heat and drain everything in a colander.
- Tranfer lentils to either the pot you were just using, or a casserole dish if you're not using the instant rice.
- (The rice will absorb some liquid and provide for a firmer texture.
- The recipe works fine without it, though).
- Add 1.5 jars of cheese sauce (we used Ragu Parmesan Mozzarella) to lentil mixture, and mix thoroughly.
- Spread evenly in your casserole dish.
- Sprinkle/grind pepper or grains of paradise over the top, as desired.
- Top everything with shredded cheese.
- Bake at 350F for 15 minutes.
- At this point, the cheese will be melted.
- Now turn your oven up to broil/500F and let broil for 5 more minutes.
- Now the cheese topping will be a lovely toasty brown.
- :) Remove from oven and serve.
