Thanksgiving Lentil Bake Recipes

Steps:

• Preheat oven to 375˚F (190˚C).
• Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
• To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
• Transfer the mixture to a medium-sized bowl.
• Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
• Arrange on a parchment paper-lined baking sheet.
• Bake for 10-15 minutes.
• Remove meatballs from oven and allow to cool for 5-10 minutes.
• Serve with spaghetti.
• Enjoy!

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.

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.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook bacon, carrots and onion over medium heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in lentils. Cook 3 minutes, stirring occasionally.
• Spoon mixture into baking dish. Stir in black-eyed peas, tomatoes, broth, turkey and chili sauce.
• Cover with foil; bake 1 hour to 1 hour 10 minutes or until liquid is absorbed. Sprinkle with parsley.

Steps:

• Heat oil in a heavy two-and-a-half- to three-quart casserole. Add onion and green pepper and saute until tender. Add mushrooms and cook, stirring, until mushrooms are moist. Stir in garlic and ginger and continue to cook several minutes longer.
• Stir in cumin. Add turkey and one cup of the stock or water and stir gently to combine the ingredients. Season with salt and pepper.
• Add lentils and remaining stock or water. Bring to a boil, reduce heat, cover and simmer until the lentils are tender, about 45 minutes to one hour. Remove from heat.
• Preheat broiler. Uncover casserole and sprinkle bread crumbs over the top. Dot with butter. Place under the broiler just until the top is slightly browned. Serve at once.