Lentilcasserole Recipes

Steps:

• Preheat oven to 350.
• Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
• Cover and bake for 45 minutes.
• Remove from oven and stir in tomatoes.
• Recover and bake an additional 15 minutes.
• Remove from oven and sprinkle with cheese.
• Bake uncovered for 5 minutes or until cheese is melted.
• Remove bay leaf before serving.

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:

• In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

Steps:

• In a large saucepan, saute the onions, green peppers, and celery in heated oil over medium heat for 5 minutes.
• Add in the water; bring to a boil.
• Stir in the lentils; cover, lower heat, and simmer 40 minutes (do not drain).
• Transfer lentil mixture to a large bowl; add in cooked rice, tomato paste, taco seasoning mix, and chili powder; stir to combine.
• Transfer mixture to a lightly greased medium-sized casserole dish.
• Bake, uncovered, in a 350° oven for 20 minutes.
• Sprinkle tortilla chips and cheese on top.
• Bake another 5 minutes or until cheese melts.

Steps:

• Preheat oven to 375 degrees.
• Mix all ingredients, except the cheese, in a large casserole dish.
• Cover and bake for 40 minutes.
• Stir and top with the cheese.
• Bake uncovered for 10 minutes more.
• Yum!

Steps:

• In an oven proof skillet, heat oil over medium heat and cook the onion and celery until the onion is softened.
• Add the beans, lentils, tomatoes and seasonings.
• Break up the tomatoes.
• Bring the mixture to a simmer.
• Sprinkle on the cheese.
• Broil until the cheese has melted.
• ALTERNATIVE MICROWAVE INSTRUCTIONS:.
• In a microwave safe casserole, combine the oil, onion and celery.
• Cover the dish and cook for 3 to 4 minutes of high power (until onion is soft).
• Add the beans, lentils, tomatoes and seasonings.
• Break up the tomatoes.
• Cover and microwave for 5 minutes on high power or until everything has been heated.
• Sprinkle on the cheese and microwave until the cheese has melted and is bubbly.

Steps:

• Soak lentils in a bowl of cold water for at least 30 minutes.
• Drain water and cook lentils for 20 minutes in boiling water.
• Drain lentils and put aside.
• Place fennel on a baking tray and spray with cooking spray and bake in a moderate oven 180 degrees for 20 minutes or until softly roasted.
• Sauté onions in the oil until transparent.
• Add the potatoes, tomato paste and herbs and Sauté for 3 minutes.
• Add the tomatoes, lentils and stock and cook a further 10 minutes.
• Transfer to a casserole dish and place the roasted fennel just under the surface.
• Bake in a moderate oven 180 degrees for 30 minutes.
• Serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken.
• Note: Cooking time can be reduced by using canned lentils.

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
• Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
• Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Rinse and drain rice. Transfer to the prepared baking dish.
• Add vegetable stock, lentils, Cheddar, onion, corn, carrots, water, oregano, thyme, garlic powder, and salt to the rice. Stir it up until well mixed. Cover with a lid or aluminum foil.
• Bake in the preheated oven until the rice and lentils are tender, about 1 1/2 hours.

Steps:

• In a 3-qt. baking dish coated with cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover and bake at 350° for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.