Recipe Details
Ingredients
-
1(16 ounce) packagedry lentils
-
2cupswater
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1(29 ounce) cancrushed tomatoes
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1cupchopped carrots
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1cupchopped green bell pepper
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1cupchopped fresh mushrooms
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1cupchopped onion
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½cupchopped celery
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2teaspoonsdried parsley
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2clovesgarlic, minced
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1cupshredded reduced-fat Cheddar cheese
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Spread lentils into a shallow 2-quart baking dish. Pour water over lentils, then add tomatoes, carrots, bell pepper, mushrooms, onion, celery, parsley, and garlic. Mix gently to combine. Cover the dish with aluminum foil.
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Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole. Continue to bake until cheese is melted, about 5 minutes more.
Tips
Colby cheese can be used in place of Cheddar cheese.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories277 | |
| % Daily Value * | |
| Total Fat 2g |
3% |
| Saturated Fat 1g |
4% |
| Cholesterol 3mg |
1% |
| Sodium 245mg |
11% |
| Total Carbohydrate 46g |
17% |
| Dietary Fiber 20g |
73% |
| Total Sugars 4g |
|
| Protein 21g |
41% |
| Vitamin C 30mg |
33% |
| Calcium 144mg |
11% |
| Iron 6mg |
33% |
| Potassium 1010mg |
21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
