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
Easy and healthy casserole!
Provided by Shane
Categories Main Dish Recipes Casserole Recipes
Time 1h55m
Yield 8
Number Of Ingredients 11
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
LENTIL RICE AND VEGGIE BAKE
This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen.
Provided by AMEZELL
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
- In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
- Bake 30 minutes in the preheated oven, until bubbly.
Nutrition Facts : Calories 187 calories, Carbohydrate 35.1 g, Fat 1.5 g, Fiber 8.1 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 211.5 mg, Sugar 4.6 g
SPICY ROOT & LENTIL CASSEROLE
The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
- Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
- Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
Nutrition Facts : Calories 378 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.24 milligram of sodium
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
VEGETARIAN CASSEROLE
A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 50m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
- Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
- Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
- Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.
Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium
SLOW COOKER SPICED ROOT & LENTIL CASSEROLE
Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 5h50m
Number Of Ingredients 11
Steps:
- Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
- Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.
Nutrition Facts : Calories 333 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
VEGETARIAN LENTIL CASSEROLE
This lentil casserole is so quick and easy. Put everything in one pan and bake. And it's so tasty! I've modified it slightly from my friend's recipe.
Provided by Rachel Meytin
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
- Rinse and drain rice. Transfer to the prepared baking dish.
- Add vegetable stock, lentils, Cheddar, onion, corn, carrots, water, oregano, thyme, garlic powder, and salt to the rice. Stir it up until well mixed. Cover with a lid or aluminum foil.
- Bake in the preheated oven until the rice and lentils are tender, about 1 1/2 hours.
Nutrition Facts : Calories 370 calories, Carbohydrate 57.7 g, Cholesterol 22.2 mg, Fat 9 g, Fiber 7.9 g, Protein 16.6 g, SaturatedFat 4.7 g, Sodium 375.8 mg, Sugar 3.7 g
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