Baked Lentils Casserole

Name: Baked Lentils Casserole
Yield: 5 servings

casserole dish of baked lentils with melted cheddar cheese on top with fresh onion and carrots in the background

Makes: 5 servings

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

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.

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)

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Nutrients	Amount
Total Calories	204
Total Fat	5 g
Saturated Fat	2 g
Cholesterol	11 mg
Sodium	339 mg
Carbohydrates	29 g
Dietary Fiber	11 g
Total Sugars	6 g
Added Sugars included	0 g
Protein	14 g
Vitamin D	0 mcg
Calcium	140 mg
Iron	4 mg
Potassium	672 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	204
Total Fat	5 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 g
Omega 3 - DHA	0 g
Cholesterol	11 mg
Carbohydrates	29 g
Dietary Fiber	11 g
Total Sugars	6 g
Added Sugars included	0 g
Protein	14 g
Minerals
Calcium	140 mg
Potassium	672 mg
Sodium	339 mg
Copper	0 mg
Iron	4 mg
Magnesium	56 mg
Phosphorus	278 mg
Selenium	7 mg
Zinc	2 mg
Vitamins
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

N/A will display when nutrient data is unavailable

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

MyPlate Food Groups

	Dairy	1/4 cups
	Vegetables	1 1/4 cups

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