MEXICAN LENTIL CASSEROLE
Make and share this Mexican Lentil Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 312.3, Fat 8.9, SaturatedFat 2.8, Cholesterol 9.9, Sodium 801.2, Carbohydrate 46.2, Fiber 13.4, Sugar 7, Protein 13.7
TAMALE LENTIL CASSEROLE
Make and share this Tamale Lentil Casserole recipe from Food.com.
Provided by TishT
Categories Lentil
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in 3-quart saucepan over medium-high heat.
- Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.
- Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low.
- Partially cover and simmer 35 to 40 minutes or until lentils are tender.
- Heat oven to 400F.
- Grease 2-quart casserole with shortening.
- Prepare Cheese Cornbread Topping by mixing all ingredients until moistened.
- Spoon lentil mixture into casserole.
- Spread topping evenly over lentil mixture.
- Bake uncovered 15 to 20 minutes until topping is golden brown.
LENTIL CASSEROLE
Make and share this Lentil Casserole recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except cheese in casserole dish.
- Cover and bake at 300 for 1hr. 45 minutes to 2 hours.
- My children will not eat this without cheese, so I top half with cheddar cheese and put back in the oven for five minutes to melt cheese.
Nutrition Facts : Calories 108.1, Fat 0.9, SaturatedFat 0.2, Sodium 374.2, Carbohydrate 18.6, Fiber 2.2, Sugar 0.8, Protein 5.8
BAKED LENTIL CASSEROLE
The herbs added to this casserole make it so flavorful. Add a salad and you've got a healthy, delicious, meat-free dinner. Also works great as a side item.
Provided by AngelaTN
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
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.
MEDITERRANEAN LENTIL CASSEROLE
Most of our friends are into healthy eating so I am always on the look out for something healthy but yummy as well. I got this recipe from Hello magazine. This dish is ideal for non meat- eaters, its easy to prepare and its packed with nutritious and flavourful vegetables.
Provided by Pinaygourmet 345142
Categories One Dish Meal
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole dish, add the onion and cook over medium heat until softened. Stir in the chilli and garlic and cook for 1 minute, then add the sun-dried tomatoes,carrot and celery and cook for a further 2-3 minutes.
- Meanwhile, put the Puy lentils into a sieve and rinse under running cold water. Add to the pan with the stock and chopped tomatoes, cover with a lid and simmer for 20 minutes.
- Drain the chickpeas and add to the casserole, then cook for 5 more minutes or until the lentils are tender.
- Season the casserole with black pepper and serve in warmed bowls with a sprinkling of chopped fresh parsley.
Nutrition Facts : Calories 607.2, Fat 17.5, SaturatedFat 2.4, Sodium 1193.8, Carbohydrate 95.5, Fiber 23.7, Sugar 21.1, Protein 24.4
LENTIL CASSEROLE
Easy and healthy casserole!
Provided by Shane
Categories Main Dish Recipes Casserole Recipes
Time 1h55m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 46.4 g, Cholesterol 3 mg, Fat 2 g, Fiber 20.4 g, Protein 20.5 g, SaturatedFat 0.8 g, Sodium 245 mg, Sugar 3.5 g
ZULANDT'S LENTIL CASSEROLE
A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.
Provided by DONNA
Categories Main Dish Recipes Casserole Recipes Rice
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
- Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
- Bake in the preheated oven just until cheese has melted, about 10 minutes.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 66.5 g, Cholesterol 29.4 mg, Fat 15 g, Fiber 17.1 g, Protein 24.1 g, SaturatedFat 6.9 g, Sodium 551.6 mg, Sugar 3.2 g
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