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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.