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
QUAIL AND LENTIL CASSEROLE
Provided by Marian Burros
Categories dinner, casseroles, one pot, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Pour boiling water over the lentils in a bowl, and set aside for 30 minutes. Drain well.
- Season the quail with salt and pepper and dredge lightly with flour.
- Heat the butter and oil in a large saute pan, and brown the quail all over. Set the birds aside.
- Add the bacon, and cook until it is crisp. Drain, and pat dry.
- Add the onion, garlic and thyme, and cook gently until the onion has softened.
- Add the tomatoes, drained lentils, stock and wine, and season with salt and pepper. Cover, and simmer for 5 minutes. Uncover, and simmer for an additional 20 minutes, until the lentils are tender.
- Add the quail, and simmer, in covered pan, for 10 to 15 minutes longer or until the quail are cooked and the lentil mixture has thickened.
- Serve directly from the pan, and sprinkle with additional herbs for garnish, if desired.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 22 grams, Carbohydrate 54 grams, Fat 36 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 10 grams, Sodium 2119 milligrams, Sugar 14 grams, TransFat 0 grams
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
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
QUAIL CASSEROLE
I have a really cool cookbook called "The Washington Cookbook" which is a compilation of recipes from Washington state compiled in 1982. This is a wild game recipe I have never tried posted in response to a request from the wild game forum. The original recipe calls for simply "flour & salt" with no measurement so the 1 cup flour is a guess. If you make this please let me know so that I can change it to the appropriate amount. Prep time is approximate.
Provided by ladypit
Categories Quail
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Mix the flour and salt (more salt to taste).
- Split the birds down the back and dust them lightly with the flour and salt mix.
- Melt the butter in a skillet and place the birds skin side down. Turn over and sautee until they are brown on both sides.
- Place the birds in a large casserole with a lid. Chop the mushrooms and add them, along with the parsley, to the top of the birds.
- Pour in enough wine to cover the birds half-way. Cover.
- Bake for 1 hour.
- To serve, spoon the wine gravy over the top.
Nutrition Facts : Calories 777.9, Fat 42.1, SaturatedFat 17.1, Cholesterol 206.3, Sodium 272.5, Carbohydrate 28.8, Fiber 1.4, Sugar 2.2, Protein 48
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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