Baked Lentils Casserole
Baked lentils, vegetables, and cheese make a complete vegetarian dinner in one dish.
- Yield
- 5 servings
- Serving size
- 1/5 of recipe (216g)
- Rating
- 3.73 of 5 (463 ratings)
Food groups
- Dairy: 1/4 cups
- Vegetables: 1 1/4 cups
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
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 203.7 |
| Total Fat | 4.54 g |
| Saturated Fat | 2.26 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 11.3 mg |
| Carbohydrates | 29.16 g |
| Dietary Fiber | 11.3 g |
| Total Sugars | 5.9 g |
| Added Sugars included | 0 g |
| Protein | 13.69 g |
| Calcium | 140 mg |
| Potassium | 672 mg |
| Sodium | 338.55 mg |
| Copper | 0 mg |
| Iron | 4 mg |
| Magnesium | 56 mg |
| Phosphorus | 278 mg |
| Selenium | 7 mg |
| Zinc | 2 mg |
| Vitamin A | 236 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 14 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 8 mcg |
| Folate | 206 mcg |
| Thiamin | 0.7 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 47 mg |
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Source
Recipe by: Let’s Make Meatless Meals — University of Wisconsin Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/baked-lentils-casserole. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.