LENTIL AND MIXED-VEGETABLE CASSEROLE
Enjoy this lentils and veggie casserole sprinkled with cheese - a hearty slow-cooked dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 8
Number Of Ingredients 6
Steps:
- Mix lentils, broth, salt and pepper in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 2 to 2 1/2 hours or until lentils are tender.
- Stir in vegetables and soup.
- Cover and cook on low heat setting about 30 minutes or until vegetable are tender.
Nutrition Facts : Calories 185, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 880 mg
LENTIL CASSEROLE
a comforting casserole of lentils, kidney beans and tomatoes with cheese
Provided by Courtney
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Heat a large pot over medium heat and add the olive oil.
- When the oil is hot, add the diced celery and onions to the pot and sautee for 2-3 minutes.
- Add the drained beans, lentils and diced tomatoes to the pot along with the rosemary and garlic.
- Season with salt and pepper to taste.
- Bring the pot to a boil, then once it is boiling reduce the temperature to low to gently simmer for 20 minutes.
- Set your oven to broil on high.
- Pour the lentil and bean mixture into a skillet or small casserole dish and cover with the shredded cheese.
- Broil the dish for 2-4 minutes or until the cheese melts and begins to crisp.
Nutrition Facts : Calories 523 kcal, Carbohydrate 80 g, Protein 34 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 65 mg, Fiber 36 g, Sugar 5 g, ServingSize 1 serving
LENTIL AND MIXED VEGETABLE CASSEROLE
Sort through the lentils carefuult before cooking, to remove any that are too light or too dark. Rinse before cooking. Use any vegetable combo that you choose, or soup flavor, this casserole allows alot of creativity. Sprinkle mozzarella over top before you serve.
Provided by KittyKitty
Categories One Dish Meal
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- MIx lentils, broth, salt and pepper in 3 1/2 to 6 quart slow cooker.
- Cover and cook on low setting 2 to 2 1/2 hours or until lentils are tender.
- Stir in veggies and soup.
- Cover and cook on low heat about 30 minutes or until veggies are tender.
Nutrition Facts : Calories 229.2, Fat 2, SaturatedFat 0.6, Cholesterol 2.5, Sodium 474.7, Carbohydrate 37.3, Fiber 17.4, Sugar 2.1, Protein 15.7
BAKED LENTILS AND VEGETABLES
Make and share this Baked Lentils and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Add the oil to a saucepan over medium heat; let oil get heated.
- Add in onion, bell peppers, and garlic; stir/saute for 5 minutes or until tender.
- Stir in stock, lentils, tomatoes, seasonings, and broccoli; cook, uncovered, 5 minutes.
- Transfer mixture to a 2 1/2 quart casserole dish that has been coated with cooking spray.
- Sprinkle w/ parmesan cheese; cover and bake in a 350 degree oven for 45 minutes or until liquid is absorbed.
Nutrition Facts : Calories 163.4, Fat 4.1, SaturatedFat 1.1, Cholesterol 3.7, Sodium 275.9, Carbohydrate 23.1, Fiber 10.5, Sugar 4.6, Protein 10.3
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MIXED VEGETABLE LENTIL BAKE - HEALTHY FOOD GUIDE
From healthyfood.com
4.6/5 Total Time 30 minsCategory MainsCalories 470 per serving
- 1 Cook lentils in boiling water until tender. Meanwhile, grill bacon then cut in small pieces. Drain and place in a lightly greased ovenproof dish. Preheat oven to 190°C.
- 2 Heat a large non-stick frying pan with oil spray and cook onion until softened. Add some more oil spray and cook the first lot of vegetables for 3-4 minutes.
- 3 Add to lentils and toss to mix. Stir in spinach with chopped tomatoes and vegetable stock. Add bacon. Toss lightly to mix. Season to taste.
- 4 Sprinkle with cheeses and bake for about 15 minutes until lightly golden. Serve garnished with fresh parsley if preferred.
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