Lentil Casserole

Cinco de Mayo - Main Dish

Easy and healthy casserole!

Brief

Prep 20 mins

Cook: 1hr35 mins

Total: 1hr55 mins

Servings: 8

Yield: 8 servings

Lentil Casserole

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

Mexican White Cheese DipSauce

Main Dish

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Nutritional Information

Lentil Casserole

Servings Per Recipe:8

Calories: 277.4

% Daily Value *

Protein: 20.5g 41%

Carbohydrates: 46.4g 15%

Dietary Fiber: 20.4g 81%

Sugars: 3.5g

Fat: 2g 3%

Saturated Fat: 0.8g 4%

Cholesterol: 3mg 1%

Vitamin A Iu: 3548.3IU 71%

Niacin Equivalents: 6.7mg 52%

Vitamin B6: 0.6mg 36%

Vitamin C: 30mg 50%

Folate: 296mcg 74%

Calcium: 144.3mg 14%

Iron: 5.9mg 33%

Magnesium: 99.3mg 36%

Potassium: 1009.8mg 28%

Sodium: 245mg 10%

Thiamin: 0.4mg 39%

Calories From Fat: 18.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.