Ingredients
1 cup lentils (rinsed)
3/4 cup water
1/2 teaspoon salt
ground black pepper (1/4 teaspoon
optional)
1/2 cup onion (chopped)
garlic powder (1/4 teaspoon
optional)
1 can tomatoes
low-sodium (14.5 ounces)
2 carrots (thinly sliced)
1/2 cup cheddar cheese (shredded)
Steps
Wash hands with soap and water.
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 Facts
| 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 |
U.S. Department of Agriculture. MyPlate Kitchen Website. Baked Lentils Casserole. Recipe source: Let’s Make Meatless Meals University of Wisconsin Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.