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  • LENTIL CASSEROLE

    1 vote
    LENTIL CASSEROLE
    Prep time:
    Cook time:
    Servings: 8
    by Lillie Ann Passwaiter
    76 recipes
    		 >
    EASY AND HEALTHY CASSEROLE

    Ingredients

    • 1 (16 OUNCE) PACKAGE DRY LENTILS
    • 2 CUPS WATER
    • 1 (29 OUNCE) CAN CRUSHED TOMATOES
    • 1 CUP CHOPPED CARROTS
    • 1 CUP CHOPPED GREEN BELL PEPPER
    • 1 CUP CHOPPED FRESH MUSHROOMS
    • 1 CUP CHOPPED ONION
    • 1/2 CUP CHOPPED CELERY
    • 2 TEASPOONS DRIED PARSLEY
    • 4 CLOVES GARLIC, MINCED
    • 2 TEAS. CUMIN
    • 2 TEAS. TURMERIC
    • 2 TEAS. SALT
    • 1 1/2 CUP HONEY OR MAPLE SYRUP
    • 2 TEASPOONS ITALIAN SEASONING
    • 1 TO 2 CUPS SHREDDED CHEDDAR CHEESE ON TOP AS NEEDED TO COVER THE TOP
    • IF AVAILABLE, SPRINKLE FRESH BASIL & PARSLEY LEAVES ON TOP.

    Directions

    1. PREHEAT OVEN TO 375 DEGREES F
    2. SPREAD LENTILS INTO A SHALLOW 2-QUART BAKING DISH.
    3. POUR WATER OVER LENTILS.
    4. ADD TOMATOES, CARROTS, GREEN BELL PEPPER, MUSHROOMS, ONION, CELERY, PARSLEY, AND GARLIC TO LENTIL MIXTURE AND MIX IN SEASONINGS.
    5. SPRINKLE FRESH BASIL & PARSLEY LEAVES & NUTRITIONAL YEAST ON TOP.
    6. COVER DISH WITH ALUMINUM FOIL.
    7. BAKE IN THE PREHEATED OVEN UNTIL LENTILS ARE TENDER, 1-1/2 HOURS.
    8. REMOVE ALUMINUM FOIL AND SPRINKLE CHEDDAR CHEESE OVER CASSEROLE; BAKE UNTIL CHEESE IS MELTED, ABOUT 5 MINUTES.

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