Baked Lentils Casserole
Submitted by Sonja Beyerlein
This is a simple, no-fuss, flavorful dish, and my kids love it!
Baked Lentils Casserole
serves 5
1 c. lentils, rinsed
3/4 c. water
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1/4 tsp. garlic powder
1 can (16 oz.) diced tomatoes with juice
2-3 carrots, sliced thinly
2 Tbsp. chopped parsley
1/2 c. Cheddar cheese, shredded (omit for vegan version)
3/4 c. water
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1/4 tsp. garlic powder
1 can (16 oz.) diced tomatoes with juice
2-3 carrots, sliced thinly
2 Tbsp. chopped parsley
1/2 c. Cheddar cheese, shredded (omit for vegan version)
Combine lentils, water, seasonings, onion, tomatoes, carrots and parsley. Place in 2 quart casserole dish and cover tightly. Bake at 350 degrees for 1 hour. Remove cover and stir in cheese. Bake uncovered for 5 minutes or until cheese is melted.
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