Lentil Casserole

Lentil Casserole
  • 1 (16 ounce) package dry lentils
  • 2 cups water
  • 1 (29 ounce) can crushed tomatoes
  • 1 cup chopped carrots
  • 1 cup chopped green bell pepper
  • 1 cup chopped fresh mushrooms
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 2 teaspoons dried parsley
  • 2 cloves garlic, minced
  • 1 cup shredded reduced-fat Cheddar cheese


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
  3. Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

05/07/2018
Lentil Casserole, recipe PT15M PT1H 5 455 calories

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