Baked Lentils

• 4 cup red lentils
• 1 each red, yellow and orange peppers chopped
• 2 onions chopped
• 2 clove garlic chopped
• 1 tbsp each basil, cilantro, chipolte rub, onion salt
• 1 tsp each ground coriander, ground cumin
• 1 large (as desired) amount of favorite shredded cheese (I used marble)
• 1 jar favorite brand portabello mushroom tomato sauce

1. Add all ingredients (except shredded cheese) to a crock pot, add one jar full of water, cover and cook on high for 2h
2. Preheat oven to 450F
3. Pour lentil mix into two large glass casserole dishes, bake uncovered for 15-20 minutes
4. Remove from oven spread desired amount of shredded cheese over each casserole, reduce heat to 400F, return casseroles to oven for an additional 10-20 mins (until cheese is all melted and bubbly)
5. (Serve with rice or couscous; hot sauces and/or sour cream are tasty garnishes)

red lentils, red, onions, garlic, basil, ground coriander, cheese, tomato sauce

Taken from cookpad.com/us/recipes/353599-baked-lentils (may not work)