Recette
Baked Lentils Casserole
Baked lentils, vegetables, and cheese make a complete vegetarian dinner in one dish.
Le corps de la recette reste en anglais (source USDA). L’interface est traduite.
Ingrédients
- 1 cup lentils, rinsed
- 3/4 cup water
- 1/2 teaspoon salt
- ground black pepper (1/4 teaspoon, optional)
- garlic powder (1/4 teaspoon, optional)
- 1/2 cup medium onion, chopped
- 1 can (14.5 ounces) tomatoes, low-sodium
- 2 medium carrots, thinly sliced
- 1/2 cup cheddar cheese, shredded
Préparation
- Wash hands with soap and water.
- Preheat oven to 350 °F. Combine lentils, water, seasonings, onion, and tomatoes.
- Place in 2 quart casserole dish.
- Cover tightly with lid or foil.
- Bake at 350 °F for 30 minutes.
- Remove from oven and add carrots.
- Stir.
- Cover and bake 30 minutes longer.
- Remove cover and sprinkle cheese on top.
- Bake, uncovered 5 minutes, until cheese melts.
Nutrition (par portion)
- Taille de portion: 1/5 of recipe (216g)
- 204 calories
- Protein: 13.69 g
- Fat: 4.54 g
- Carbs: 29.16 g
- Sodium: 338.55 mg
Matériel adapté à cette recette
Cookware
Lodge Essential Enamel Cast Iron Dutch Oven, 6 Quart
Enamel dutch oven for braises, stews, and bread.
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