Lentil Casserole recipe

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Ingredients

1 (16 ounce) package dry lentils
2 cups water
1 (29 ounce) can crushed tomatoes
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped fresh mushrooms
1 cup chopped onion
½ cup chopped celery
2 teaspoons dried parsley
2 cloves garlic, minced
1 cup shredded reduced-fat Cheddar cheese

Nutrition Info

277.4 calories
carbohydrate: 46.4 g
cholesterol: 3 mg
fat: 2 g
fiber: 20.4 g
protein: 20.5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 245 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.

  3. Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole, bake until cheese is melted, about 5 minutes more.

Recipe Yield

8 servings

Recipe Note

Easy and healthy casserole!

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