Baked Lentils Casserole
Baked lentils, vegetables, and cheese make a complete vegetarian dinner in one dish.
- 5 Servings
- Less than $3.00
Baked Lentils Casserole
Baked lentils, vegetables, and cheese make a complete vegetarian dinner in one dish.
- 5 Servings
- Less than $3.00
Ingredients
- 1 cup lentils, rinsed
- 3/4 cup water
- 1/2 teaspoon salt
- ground black pepper
- garlic powder
- 1/2 cup medium onion, chopped
- 1 can (14.5 ounces) tomatoes, low-sodium
- 2 medium carrots, thinly sliced
- 1/2 cup cheddar cheese, shredded
Steps
1
Wash hands with soap and water.
2
Preheat oven to 350 °F.
3
Combine lentils, water, seasonings, onion, and tomatoes.
4
Place in 2 quart casserole dish.
5
Cover tightly with lid or foil.
6
Bake at 350 °F for 30 minutes.
7
Remove from oven and add carrots. Stir.
8
Cover and bake 30 minutes longer.
9
Remove cover and sprinkle cheese on top.
10
Bake, uncovered 5 minutes, until cheese melts.
Ingredients
Serving Size: 1/5 of recipe (216g)
| Nutrients | Amount |
|---|---|
| Total Calories | 201 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 12 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | 10 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 14 g |
| Minerals | |
| Calcium | 140 mg |
| Potassium | 666 mg |
| Sodium | 332 mg |
| Copper | 352 mcg |
| Iron | 5 mg |
| Magnesium | 56 mg |
| Phosphorus | 281 mg |
| Selenium | 5 mcg |
| Zinc | 2 mg |
| Vitamins | |
| Vitamin A | 239 mcg RAE |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.1 mg |
| Vitamin C | 12 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 8 mcg |
| Folate | 212 mcg DFE |
| Thiamin | 0.3 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 46 mg |
Source:
- Let’s Make Meatless Meals
- University of Wisconsin Cooperative Extension Service