Vegetarian Lentil Casserole Food

LENTIL CASSEROLE

Lentil Casserole image

Easy and healthy casserole!

Provided by Shane

Categories Main Dish Recipes Casserole Recipes

Time 1h55m

Yield 8

Number Of Ingredients 11

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
½ cup chopped celery
2 teaspoons dried parsley
2 cloves garlic, minced
1 cup shredded reduced-fat Cheddar cheese

Steps:

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 Facts : Calories 277.4 calories, Carbohydrate 46.4 g, Cholesterol 3 mg, Fat 2 g, Fiber 20.4 g, Protein 20.5 g, SaturatedFat 0.8 g, Sodium 245 mg, Sugar 3.5 g

VEGAN LAYERED LENTIL CASSEROLE

Vegan Layered Lentil Casserole image

Beautiful layers of sliced vegetables, lentils, and non-dairy cheese make a unique presentation in this vegan lentil "loaf" casserole.

Provided by Tuey

Categories Everyday Cooking Special Collection Recipes New

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

cooking spray
1 medium zucchini, thinly sliced lengthwise
1 medium onion, thinly sliced
2 medium tomatoes, thinly sliced
1 cup sliced fresh mushrooms
½ cup canned lentils, drained and rinsed
1 teaspoon garlic powder, or more to taste
½ cup shredded vegan Cheddar cheese
salt and ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
Layer 1/2 of the zucchini in the bottom of the prepared pan, followed by 1/2 of the onion, 1/2 of the tomatoes, and all of the mushrooms. Sprinkle garlic powder over top, followed by 1/2 of the vegan cheese. Add remaining onions in a layer and spread all lentils over top. Finish layers with remaining zucchini, tomatoes, and cheese.
Bake, uncovered, in the preheated oven until veggies are tender and cheese is melted or crisp, depending on what type you use, 30 to 40 minutes. Let stand for about 15 minutes before serving.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 10.9 g, Fat 2.4 g, Fiber 3.7 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 178 mg, Sugar 4.5 g

BAKED LENTIL CASSEROLE

Baked Lentil Casserole image

The herbs added to this casserole make it so flavorful. Add a salad and you've got a healthy, delicious, meat-free dinner. Also works great as a side item.

Provided by AngelaTN

Categories One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 1/4 cups water
1 3/4 cups dry lentils, rinsed
1 cup onion, chopped
2 medium carrots, sliced thin
2 stalks celery, sliced thin
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
1 bay leaf
2 cups chopped fresh tomatoes
10 ounces 2% milk cheddar cheese, shredded

Steps:

Preheat oven to 350.
Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
Cover and bake for 45 minutes.
Remove from oven and stir in tomatoes.
Recover and bake an additional 15 minutes.
Remove from oven and sprinkle with cheese.
Bake uncovered for 5 minutes or until cheese is melted.
Remove bay leaf before serving.

SPICY ROOT VEGETABLE & LENTIL CASSEROLE

Spicy Root Vegetable & Lentil Casserole image

I am collecting recipes for my New Year venture back into a largely vegetarian diet. This looks like something my husband and myself will enjoy so I am sticking it here for safe keeping. I found it in the 2008 copy of the yearly 'Vegetarian Christmas' special put out by BBC Good Food Magazine. You can pick the heat of curry paste or powder that will suit your family.

Provided by Sarah_Jayne

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons sunflower oil
1 onion, chopped
2 garlic cloves, crushed
1 1/2 lbs potatoes, cut into chunks
4 carrots, thickly sliced
2 parsnips, thickly sliced
2 tablespoons curry paste or 2 tablespoons curry powder
1 3/4 pints vegetable stock
4 ounces red lentils
3/4 cup fresh cilantro, roughly chopped

Steps:

Heat the oil in a large pan, then cook the onion and garlic over a medium heat for 3 to 4 minutes until softened.
Tip in the potatoes, carrots and parsnips.
Turn up the heat, then cook for 6 to 7 minutes, until vegetables are nicely golden.
Stir in the curry paste or powder and stock, then bring to a boil.
Reduce the heat and add the lentils.
Cover with a lid and simmer for 15 to 20 minutes until thickened.
Season the casserole , then stir in most of the cilantro.
Heat through for another minute.
Serve with a spoonful of yogurt, if you wish, and sprinkle over the rest of the coriander.

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