Baked Lentils Casserole
Baked lentils, vegetables, and cheese make a complete vegetarian dinner in one dish.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/5 of recipe (216g)
204
Calories
14g
Protein
29g
Carbs
5g
Fat
11g
Fiber
6g
Sugar
339mg
Sodium
Saturated Fat 2 g · Cholesterol 11 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
lentils, rinsed
1 cup
water
3/4 cup
salt
1/2 teaspoon
ground black pepper
1/4 teaspoon, optional
garlic powder
1/4 teaspoon, optional
medium onion, chopped
1/2 cup
tomatoes, low-sodium
1 can (14.5 ounces)
carrots, thinly sliced
2 medium
cheddar cheese, shredded
1/2 cup
Instructions
- 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.
Source: USDA MyPlate Kitchen · Let’s Make Meatless Meals University of Wisconsin Cooperative Extension Service
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
