Baked Lentil Casserole

Posted by: Site Administrator  :  Category: Entrees

This is easy, cheap, and filling. My kids can’t get enough of it.

You’ll need:

  • 9″ x 13″ baking pan
  • Oven at 350F

Take:

  • 1 lb lentils
  • 2 cans diced tomatoes
  • 2 cups water
  • 3 bay leaves
  • 1 Tbsp salt
  • 1/2 tsp marjoram
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 2 or 3 large onions
  • 2 or 3 cloves of garlic

Put in the baking pan and cover with foil. Bake for 30 minutes.

Add:

  • 3 large carrots, sliced
  • 1 cup celery, diced

Bake covered for another 40 minutes.

Take out the bay leaves if practical, and add:

  • 2 green peppers, diced
  • 1/4 cup chopped parsley (or 2 Tbsp dried parsley)
  • 2 cups shredded cheese, sprinkled on top

Bake uncovered for 5-10 minutes.

Serve.

makes 8-10 reasonably large servings.

Nutrition:

Nutrition Facts

8 Servings

Amount Per Serving

Calories 244.1
Total Fat 9.8 g
Saturated Fat 6.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.7 g
Cholesterol 29.7 mg
Sodium 1,121.8 mg
Potassium 456.9 mg
Total Carbohydrate 26.9 g
Dietary Fiber 8.7 g
Sugars 5.8 g
Protein 14.3 g
Vitamin A 75.5 %
Vitamin B-12 3.9 %
Vitamin B-6 13.5 %
Vitamin C 35.6 %
Vitamin D 0.8 %
Vitamin E 2.6 %
Calcium 24.7 %
Copper 11.1 %
Folate 32.5 %
Iron 15.8 %
Magnesium 10.5 %
Manganese 22.9 %
Niacin 5.5 %
Pantothenic Acid 6.3 %
Phosphorus 28.0 %
Riboflavin 10.8 %
Selenium 8.5 %
Thiamin 10.6 %
Zinc 12.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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