Baked Lentils Casserole
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Ingredients
- 1 cup lentils, rinsed
- 3/4 cup water
- 1/2 teaspoon salt
- ground black pepper (1/4 teaspoon, optional)
- garlic powder (1/4 teaspoon, optional)
- 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
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Combine lentils, water, seasonings, onion, and tomatoes.
- Place in 2 quart casserole dish.
- Cover tightly with lid or foil.
- Bake at 350 °F 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.
Nutrition
| Calories | 201 |
|---|---|
| Protein | 14 g |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 12 mg |
| Sodium | 332 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | 10 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Let’s Make Meatless Meals University of Wisconsin Cooperative Extension Service