Baked Lentils Casserole
Using lentils in dishes is an inexpensive way to provide hearty, healthful bulk. In addition to soups, lentils are used in salads, dips, stews, and as toppings for whole grains like rice or couscous.
Ingredients:
1 cup rinsed lentils
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1/2 cup chopped onion
1/4 teaspoon garlic powder (optional)
1 can (16 ounces) tomatoes
2 thinly sliced carrots
1/2 cup cheddar cheese, shredded
Directions:
Combine lentils, water, seasonings, onion, and tomatoes.
Place in 2 quart casserole dish. Cover tightly with lid or foil.
Bake at 350 degrees for 30 minutes.
Remove from oven and add carrots. Stir. Cover and bake 30 minutes longer.
Remove cover and sprinkle cheese on top. Bake, uncovered 5 minutes, until cheese melts.
Serving Size: 4 oz. fish and 1/2 cup vegetables. Yield: 4 servings.
Per Recipe: $3.04
Per Serving: $0.61
Per serving:
- Calories 210
- Total fat 3.5 grams
- Saturated fat 2.5 grams
- Cholesterol 10 milligrams
- Sodium 240 milligrams
- Protein: 13 grams
See also: Lentil Vegetable Soup