That Lentil Casserole Recipes

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:

• 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 300 degrees.
• Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
• Cover with foil and bake for 1 hour 10 minutes.
• Then remove the foil, add the cheese, and bake for an additional 20 minutes.

Steps:

• Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
• Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.

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, 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 the oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
• Layer 1/2 of the zucchini in the bottom of the prepared pan, followed by 1/2 of the onion, 1/2 of the tomatoes, and all of the mushrooms. Sprinkle garlic powder over top, followed by 1/2 of the vegan cheese. Add remaining onions in a layer and spread all lentils over top. Finish layers with remaining zucchini, tomatoes, and cheese.
• Bake, uncovered, in the preheated oven until veggies are tender and cheese is melted or crisp, depending on what type you use, 30 to 40 minutes. Let stand for about 15 minutes before serving.

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.

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:

• 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.

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.

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.

Steps:

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