Ww Lentil One Pot Casserole Recipes

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:

• Rinse lentils.
• Place all ingredients into a large pot. Bring to a boil. Reduce heat, cover, and cook until rice is done, about 20 minutes.

Steps:

• Bring broth 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.
• Dice bacon, if using and lightly sauté (perhaps 5 minutes)in large pot or dutch oven. Add lentils, cumin, oregano, and water. Bring to a boil and reduce heat to a slow simmer. Cook for 45-60 minutes, adding more water if needed.
• 10-15 minutes before lentils are done, heat oil in frying pan and sauté zucchini and onion until hot yet still crisp (about 5 minutes).
• Preheat oven to 375 degrees F (190 degrees C).
• When lentils are tender, add lemon juice, rice, 3/4 of the cheese, and zucchini, mixing well. Add salt, pepper, and garlic powder to taste.
• Turn mixture into 9x13 dish and top with remaining cheese.
• Bake for 15-20 minutes.

Steps:

• Cover the mushrooms in boiling water and leave to soak for 10 mins. Boil the lentils in a pan with plenty of water for 10 mins. Drain and rinse, then tip into a pan with the dried mushrooms and soaking water (don't add the last bit of the liquid as it can contain some grit), rosemary and 2 litres water. Season, cover and simmer for 20 mins.
• Meanwhile, heat the oil in a large pan and fry the onions for 5 mins. Stir in the fresh mushrooms and garlic and fry for 5 mins more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes. Cover and cook for 20 mins, stirring often, until the veg and lentils are tender, topping up the water level if needed.
• Remove any tough stalks from the cavolo nero, then add to the pan and cover and cook for 5 mins more. If you're following our Healthy Diet Plan, serve half in bowls, then chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in a pan until hot.