LENTIL CASSEROLE WITH WHITE WINE
From fatfree.com, posted by Leanne M. Reidy. I love baked lentil and rice dishes as they are so easy to make and taste great. The wine in this dish gives it a very nice flavor, and I think that a white cheese that goes well with white wine tastes great with it (I used Monterey jack but want to experiment with other more gourmet cheeses). And of course, this recipe is no longer fat free when you cover it with cheese! This was fully cooked at 1 and 1/2 hours in my oven.
Provided by VegSocialWorker
Categories Brown Rice
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all of the ingredients (except the cheese) in a large bowl.
- Pour the mixture into a 1-1/2 quart casserole. Place the casserole (uncovered) into the oven (350°F) and bake for 1-1/2 to 2 hours.
- Remove when the casserole is moist but not runny.
- Sprinkle with cheese and bake for another five minutes.
Nutrition Facts : Calories 155.7, Fat 2.1, SaturatedFat 1.1, Cholesterol 5, Sodium 37.8, Carbohydrate 20.7, Fiber 3, Sugar 2.1, Protein 5
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
ZULANDT'S LENTIL CASSEROLE
A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.
Provided by DONNA
Categories Main Dish Recipes Casserole Recipes Rice
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
- Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
- Bake in the preheated oven just until cheese has melted, about 10 minutes.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 66.5 g, Cholesterol 29.4 mg, Fat 15 g, Fiber 17.1 g, Protein 24.1 g, SaturatedFat 6.9 g, Sodium 551.6 mg, Sugar 3.2 g
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
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
RICE AND LENTIL CASSEROLE
This is an easy to make casserole that uses just 1 covered pan. Very tasty and a family favorite. I hope you enjoy it!
Provided by jill
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.
Nutrition Facts : Calories 582.3 calories, Carbohydrate 38.4 g, Cholesterol 86.3 mg, Fat 36.1 g, Fiber 8.4 g, Protein 24.7 g, SaturatedFat 12.9 g, Sodium 833.7 mg, Sugar 2.8 g
BAKED LENTIL CASSEROLE
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
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.
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- Preheat large non-stick ceramic skillet on medium heat and swirl 2 tbsp oil to coat. Add onion and sauté for 3 minutes, stirring occasionally. Add celery and carrots, sauté for 5 minutes, stirring occasionally. Transfer to previously prepared baking dish (everything gets mixed here).
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- In an upright blender, combine the drained cashews, nutritional yeast, and water. Blend until completely smooth and creamy. Set aside.
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- Add the lentils to a pan with plenty of water, and bring to a gentle boil. Cook until tender, around 30-35 minutes, stirring occasionally.
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