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Baked Lentils Casserole

Baked Lentils Casserole

456 Ratings
456 Ratings
Recipe Image
casserole dish of baked lentils with melted cheddar cheese on top with fresh onion and carrots in the background
Makes: 5 servings
Total Cost: $$$$

Baked lentils, vegetables, and cheese make a complete vegetarian dinner in one dish.

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

Directions

  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.

Notes

Learn more about:

Source:

Let’s Make Meatless Meals
University of Wisconsin Cooperative Extension Service

Nutrition Information

Serving Size: 1/5 of recipe (216g)
Nutrients Amount
Total Calories 201
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 12 mg
Sodium 332 mg
Carbohydrates 29 g
Dietary Fiber 10 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 14 g
Vitamin D 0 mcg
Calcium 140 mg
Iron 5 mg
Potassium 666 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 201
Total Fat 4 g
Saturated Fat 2 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 12 mg
Carbohydrates 29 g
Dietary Fiber 10 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 14 g
Minerals
Calcium 140 mg
Potassium 666 mg
Sodium 332 mg
Copper 352 mcg
Iron 5 mg
Magnesium 56 mg
Phosphorus 281 mg
Selenium 5 mcg
Zinc 2 mg
Vitamins
Vitamin A 239 mcg RAE
Vitamin B6 0.3 mg
Vitamin B12 0.1 mg
Vitamin C 12 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 8 mcg
Folate 212 mcg DFE
Thiamin 0.3 mg
Riboflavin 0.2 mg
Niacin 2 mg
Choline 46 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1 1/4 cups
Protein Foods 2 1/2 ounces
Dairy 1/4 cups

Write a review

Lentils and cheese... my two favorite foods! YUM. I put this on top of a brown/wild rice mixture.

05/24/22
I just couldn't finish this casserole. It has no flavor. The lentils were not cooked within the given amount of time. I even tried putting in the lentils in for another 15 minutes, after the cheese was put on top. It didn't work.
11/03/18
i would added some kind of meat to this recipe <br/>
02/24/16
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