From the Pantry Butler kitchen

Baked Lentils Casserole

5 servings

Baked Lentils Casserole

Baked lentils, vegetables, and cheese make a complete vegetarian dinner in one dish. USDA MyPlate Kitchen — Let’s Make Meatless Meals — University of Wisconsin Cooperative Extension Service (public domain), via myplate.food

Ingredients

  • 1 cup lentils, rinsed
  • 3/4 cup water
  • 1/2 teaspoon salt
  • ground black pepper — 1/4 teaspoon, optional
  • garlic powder — 1/4 teaspoon, optional
  • 1/2 cup medium onion, chopped
  • 1 can (14.5 ounces) tomatoes, low-sodium
  • 2 medium carrots, thinly sliced
  • 1/2 cup cheddar cheese, shredded

Method

  1. Wash hands with soap and water.
  2. Preheat oven to 350 °F.
  3. Combine lentils, water, seasonings, onion, and tomatoes.
  4. Place in 2 quart casserole dish.
  5. Cover tightly with lid or foil.
  6. Bake at 350 °F for 30 minutes.
  7. Remove from oven and add carrots.
  8. Stir.
  9. Cover and bake 30 minutes longer.
  10. Remove cover and sprinkle cheese on top.
  11. Bake, uncovered 5 minutes, until cheese melts.

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