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1
Preheat your oven for 350F.
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2
Heat olive oil in large saucepan or Dutch oven.
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3
Saute scallions on medium heat for about 3 minutes.
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4
Add mushrooms and saute for about 3 more.
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5
Now add all of the lentils, and stir them into the sauteed veggies till thoroughly mixed.
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6
Turn up the heat to high and add the water.
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7
Bring to a boil, then reduce to low and cover the pot.
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8
Let cook for about 20-30 minutes, till the green lentils are tender.
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9
(The red ones will turn into yellow mush.
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10
This is desirable).
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11
Remove from heat and drain everything in a colander.
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12
Tranfer lentils to either the pot you were just using, or a casserole dish if you're not using the instant rice.
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13
(The rice will absorb some liquid and provide for a firmer texture.
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14
The recipe works fine without it, though).
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15
Add 1.5 jars of cheese sauce (we used Ragu Parmesan Mozzarella) to lentil mixture, and mix thoroughly.
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16
Spread evenly in your casserole dish.
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17
Sprinkle/grind pepper or grains of paradise over the top, as desired.
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18
Top everything with shredded cheese.
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19
Bake at 350F for 15 minutes.
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20
At this point, the cheese will be melted.
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21
Now turn your oven up to broil/500F and let broil for 5 more minutes.
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22
Now the cheese topping will be a lovely toasty brown.
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23
:) Remove from oven and serve.
