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Lentil Casserole

Veggie.Lover's picture
  Dried lentils 1 Cup (16 tbs), rinsed
  Long grain white rice/Brown rice 1⁄2 Cup (8 tbs) (Uncooked)
  Water 3 Cup (48 tbs)
  Butter/Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 , chopped
  Carrots 2 , grated
  Cabbage 1⁄2 Medium, grated
  Green bell pepper 1⁄2 , sliced
  Salt 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Bay leaves 2
  Cornstarch/Arrowroot 2 Tablespoon
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese/Jack cheese 1 Cup (16 tbs)
For topping
  Seasoned tomato sauce/Spaghetti sauce 1 Cup (16 tbs)
  Shredded cheddar cheese/Mozzarella cheese 1⁄2 Cup (8 tbs)

Combine lentils, rice and water in a saucepan. Bring to a boil, then reduce heat and simmer covered for 40 minutes.
Heat butter or vegetable oil in a large skillet. Add vegetables, salt, garlic powder, nutmeg and bay leaves and saute for 5 minutes. Remove bay leaves.
In a large bowl, toss cornstarch or arrowroot with bread crumbs and 1 cup shredded cheese. Add cooked lentil mixture and sauteed vegetables. Mix well.
Turn into an oiled 9 x 13-inch baking pan. Pour seasoned tomato or spaghetti sauce over top. Sprinkle with 1/2 cup shredded cheese.
Bake at 350° F. for 30 minutes.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2586 Calories from Fat 936

% Daily Value*

Total Fat 106 g163.1%

Saturated Fat 66.9 g334.6%

Trans Fat 0 g

Cholesterol 302.6 mg100.9%

Sodium 4475.7 mg186.5%

Total Carbohydrates 301 g100.5%

Dietary Fiber 79.7 g318.6%

Sugars 40.1 g

Protein 104 g207.1%

Vitamin A 538% Vitamin C 311.5%

Calcium 160.8% Iron 109.3%

*Based on a 2000 Calorie diet

Lentil Casserole Recipe