Ingredients
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1 (16 ounce) package dry lentils
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2 cups water
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1 (29 ounce) can crushed tomatoes
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1 cup chopped carrots
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1 cup chopped green bell pepper
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1 cup chopped fresh mushrooms
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1 cup chopped onion
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½ cup chopped celery
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2 teaspoons dried parsley
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2 cloves garlic, minced
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1 cup shredded reduced-fat Cheddar cheese
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.
Recipe Tip
You can use Colby cheese instead of Cheddar.
Nutrition Facts (per serving)
277 | Calories |
2g | Fat |
46g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 277 | |
% 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.