Lentil Casserole

Lentil Casserole

10
Shane 0

"Easy and healthy casserole!"

Ingredients 1 h 55 m {{adjustedServings}} servings 277 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
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Footnotes

  • Cook's Note:
  • Colby cheese can be used in place of Cheddar cheese.
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Reviews 10

  1. 12 Ratings

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pet sitter
3/6/2014

This was very good, but made so much I had to give it away. I had to use a 3 qt dish since it would not fit in the 2 qt as stated. If I make it again I will only use 1/4 of the recipe. Probably enough in this recipe to feed at least 12 people as a side dish.

BCZ
2/26/2015

This was awesome! I left out the carrots and celery and did not top with cheese. It was delicious. The next day I smashed some into patties added some spices and fried them - and the day after that I just stir fried the leftovers with a little cumin and made meat free tacos. Thank you for this recipe!!

emilie
12/29/2014

This recipe was awesome! I used red lentils and added both fresh parsley and basil leaves. The next morning my husband and I incorporated some of our leftovers in our scrambled eggs for a nice twist to breakfast. I will definitely be making this recipe again.