Name: Lentil Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Dry lentils - 1 (16 ounce) package; Water - 2 cups; Crushed tomatoes - 1 (29 ounce) can; Chopped carrots - 1 cup; Chopped green bell pepper - 1 cup; Chopped fresh mushrooms - 1 cup; Chopped onion - 1 cup; Chopped celery - ½ cup; Dried parsley - 2 teaspoons; Garlic, minced - 2 cloves; Shredded reduced-fat Cheddar cheese - 1 cup

Ingredients for - Lentil Casserole

1. Dry lentils 1 (16 ounce) package

2. Water 2 cups

3. Crushed tomatoes 1 (29 ounce) can

4. Chopped carrots 1 cup

5. Chopped green bell pepper 1 cup

6. Chopped fresh mushrooms 1 cup

7. Chopped onion 1 cup

8. Chopped celery ½ cup

9. Dried parsley 2 teaspoons

10. Garlic, minced 2 cloves

11. Shredded reduced-fat Cheddar cheese 1 cup

How to cook deliciously - Lentil Casserole

1 . Stage

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

2 . Stage

Spread lentils into a shallow 2-quart baking dish. Pour water over lentils, then add tomatoes, carrots, bell pepper, mushrooms, onion, celery, parsley, and garlic. Mix gently to combine. Cover the dish with aluminum foil.

3 . Stage

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