Serves 5
204 cal · 80 min
Baked Lentils Casserole
Recipe GLPR5356a3e508fef9
A wholesome, plant-based casserole combining tender lentils, fresh vegetables, and melted cheddar cheese. Lentils are simmered with tomatoes, onion, and seasonings, then topped with carrots and cheese for a satisfying, nutritious main dish that's easy to prepare and perfect for weeknight dinners.
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Ingredients
1 cup lentils, rinsed
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 cup medium onion, chopped
1 can (14.5 ounces) low-sodium diced tomatoes
2 medium carrots, thinly sliced
1/2 cup shredded cheddar cheese
Directions
Wash your hands thoroughly with soap and water. Preheat your oven to 350°F.
Rinse the lentils under cold running water and drain them well.
In a medium bowl, combine the rinsed lentils, water, salt, black pepper, garlic powder, chopped onion, and the entire can of low-sodium diced tomatoes (including liquid).
Pour the lentil mixture into a 2-quart casserole dish and stir well to combine all ingredients evenly.
Cover the casserole dish tightly with a lid or aluminum foil to trap steam during cooking.
Place the covered casserole in the preheated 350°F oven and bake for 30 minutes.
Carefully remove the hot casserole from the oven and lift off the cover. Add the thinly sliced carrots on top of the lentil mixture.
Stir the casserole gently to distribute the carrots throughout.
Cover the casserole again with the lid or foil and return it to the oven.
Bake for an additional 30 minutes until the carrots are tender and the lentils are soft.
Remove the casserole from the oven and uncover it. Sprinkle the shredded cheddar cheese evenly over the top of the hot lentil mixture.
Return the uncovered casserole to the oven and bake for 5 additional minutes until the cheese has completely melted and is lightly golden. Remove from the oven and let cool for 2-3 minutes before serving.
