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Baked Lentils Casserole

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Baked Lentils Casserole
En Español

Fivestar Rating
(499 votes)
Recipe Total Cost
  • Makes: 5 servings

Baked lentils, vegetables, and cheese make a complete vegetarian dinner in one dish.

Ingredients

  • 1 cup lentils (rinsed)
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1/4 ground black pepper (1/4 teaspoon, optional)
  • 1/2 cup onion (chopped)
  • 1/4 garlic powder (1/4 teaspoon, optional)
  • 1 can tomatoes
  • 2 carrots (thinly sliced)
  • 1/2 cup cheddar cheese (shredded)

Directions

1. Combine lentils, water, seasonings, onion, and tomatoes.

2. Place in 2 quart casserole dish.

3. Cover tightly with lid or foil.

4. Bake at 350 degrees for 30 minutes.

5. Remove from oven and add carrots. Stir.

6. Cover and bake 30 minutes longer.

7. Remove cover and sprinkle cheese on top.

8. Bake, uncovered 5 minutes, until cheese melts.

Notes

Learn more about:

Source: University of Wisconsin, Cooperative Extension Service, Let’s Make Meatless Meals

Nutrition Information

Serving Size: 1/5 of recipe (216g)
Nutrients Amount
Total Calories 200
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 12 mg
Sodium 418 mg
Carbohydrates 29 g
Dietary Fiber 11 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 14 g
Vitamin D 0 mcg
Calcium 142 mg
Iron 4 mg
Potassium 668 mg
N/A - data is not available
Nutrients Amount
Total Calories 200
Total Fat 4 g
Saturated Fat 2 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 12 mg
Carbohydrates 29 g
Dietary Fiber 11 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 14 g
Minerals
Calcium 142 mg
Potassium 668 mg
Sodium 418 mg
Copper 338 mcg
Iron 4 mg
Magnesium 55 mg
Phosphorus 279 mg
Selenium 5 mcg
Zinc 2 mg
Vitamins
Vitamin A 250 mcg RAE
Vitamin B6 0.3 mg
Vitamin B12 0.1 mcg
Vitamin C 15 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 8 mcg
Folate 212 mcg DFE
Thiamin 0.7 mg
Riboflavin 0.2 mg
Niacin 2 mg
Choline 46 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
1 1/4 cups
Protein Foods
2 1/2 ounces
Dairy
1/4 cups

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To leave a recipe rating, please use the star rankings at the top of the page.
My only problem is that I didn't have a lid and used foil to cover the cassarole while cooking. I did not secure the foil tightly and so the cooking time was longer than normal. Next time I will use a casserole dish with a lid.
I replaced the salt with 1/4 teaspoon of curry powder. It had an excellent aroma and good texture.
Better than I expected. Very good and so easy.
My husband and I love this dish! It has become one of our favorite dinners. I like to serve it with brown rice on the side.
i would added some kind of meat to this recipe <br/>