1 3/4 cup lentils -- rinsed
2 cup water
2 bay leaves
2 tsp salt
1/4 tsp pepper
1/4 tsp marjoram
1/4 tsp sage
1/4 tsp thyme
4 cloves garlic -- minced
2 onions -- chopped
Can Tomatoes-drained & cut up Uncov
2 large carrots -- sliced 1/8 in.
1 thick
Celery -- thinly sliced Garnish Wit
3 cup cheddar cheese -- shredded
Directions
Preheat oven to 375.
Cover tightly and bake first 9 ingredients for 30 minutes. Add last 2
ingredients and bake covered for 40 minutes until vegetables are
tender. Add cheese and bake uncovered for 5 minutes until cheese
melts.
Recipe By :
Servings: 1 servings
Baked Lentils With Cheese Recipe brought to you by Recipe Ideas
Categories: Bean; Cheese; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced back into history, at least as far back into recorded history as the Egyptians, and possibly even further. Interesting though that maybe, sadly, these old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few documents which described recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the early Romans used a wide range of spices, including many that are still in use today such as bay, mint and dill. Later, there were two interesting cookery books dating from the 14th Century ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are not about the indian food that is served today, but rather accounts of the types of food on the tables of the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the Middle-East, such as rosemary and coriander. The introduction of these new herbs and spices prompted an increase in recipe publications, the majority of which are now in private cookery archives. During the following few hundred years, the rich and powerful families of Europe tried to lay on the best banquets, and as a result cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that haute cuisine and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and recording popular recipes of the day. By the time we get to the 1900s, cookery publications are increasing in popularity due to increased literacy, more free time and being a little richer. The arrival of television brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Baked Lentils With Cheese recipe.
