Easy and healthy casserole!
Original recipe makes 8 servings
Ingredients
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
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PREP
20 mins
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COOK
1 hr 35 mins
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READY IN
1 hr 55 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
Nutrition
Calories: 277 kcal
Carbohydrates: 46.4 g
Cholesterol: 3 mg
Fat: 2 g
Fiber: 20.4 g
Protein: 20.5 g
Sodium: 245 mg