Baked Lentils Casserole

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

• Prep: 15 min
• Cook: 1 hr 5 min
• Total: 1 hr 20 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $1.10/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• comfort food
• healthy
• bake
• savory
• crowd-pleaser
• budget-friendly

Ingredients

• 1 cup lentils (rinsed)
• 0.75 cup water
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 0.25 teaspoon garlic powder
• 0.5 cup onion (medium, chopped)
• 1 can tomatoes (low-sodium)
• 2 carrots (medium, thinly sliced)
• 0.5 cup cheddar cheese (shredded)

Instructions

1. Preheat oven to 350 °F. Combine lentils, water, salt, ground black pepper, garlic powder, onion, and tomatoes.
2. Place the mixture in a 2 quart casserole dish.
3. Cover tightly with a lid or foil.
4. Bake at 350 °F for 30 minutes.
5. Remove from oven and add carrots.
6. Stir.
7. Cover and bake 30 minutes longer.
8. Remove cover and sprinkle cheddar cheese on top.
9. Bake, uncovered, for 5 minutes, until the cheese melts.

Nutrition (per serving)

• Calories: 204
• Protein: 13.7 g
• Carbohydrates: 29.2 g
• Fat: 4.5 g
• Fiber: 11.3 g
• Sodium: 339 mg
• Saturated Fat: 2.3 g
• Sugar: 5.9 g
• Cholesterol: 11 mg