LENTIL CASSEROLE
a comforting casserole of lentils, kidney beans and tomatoes with cheese
Provided by Courtney
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Heat a large pot over medium heat and add the olive oil.
- When the oil is hot, add the diced celery and onions to the pot and sautee for 2-3 minutes.
- Add the drained beans, lentils and diced tomatoes to the pot along with the rosemary and garlic.
- Season with salt and pepper to taste.
- Bring the pot to a boil, then once it is boiling reduce the temperature to low to gently simmer for 20 minutes.
- Set your oven to broil on high.
- Pour the lentil and bean mixture into a skillet or small casserole dish and cover with the shredded cheese.
- Broil the dish for 2-4 minutes or until the cheese melts and begins to crisp.
Nutrition Facts : Calories 523 kcal, Carbohydrate 80 g, Protein 34 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 65 mg, Fiber 36 g, Sugar 5 g, ServingSize 1 serving
BAKED LENTILS AND VEGETABLES
Make and share this Baked Lentils and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Add the oil to a saucepan over medium heat; let oil get heated.
- Add in onion, bell peppers, and garlic; stir/saute for 5 minutes or until tender.
- Stir in stock, lentils, tomatoes, seasonings, and broccoli; cook, uncovered, 5 minutes.
- Transfer mixture to a 2 1/2 quart casserole dish that has been coated with cooking spray.
- Sprinkle w/ parmesan cheese; cover and bake in a 350 degree oven for 45 minutes or until liquid is absorbed.
Nutrition Facts : Calories 163.4, Fat 4.1, SaturatedFat 1.1, Cholesterol 3.7, Sodium 275.9, Carbohydrate 23.1, Fiber 10.5, Sugar 4.6, Protein 10.3
BAKED LENTILS WITH CHEESE
My mom came up with this recipe when I was a teenage vegetarian, and now it is one of my meat-loving husband's favorite dishes and still one of mine to this day.
Provided by Tiffany
Categories Side Dish Casseroles
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
- Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 45.4 g, Cholesterol 36.2 mg, Fat 12.3 g, Fiber 19 g, Protein 24.1 g, SaturatedFat 7.4 g, Sodium 1169.3 mg, Sugar 7.5 g
ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA
The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep's milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.
Provided by Nik Sharma
Categories lunch, vegetables, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
- Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
- While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
- While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
- Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.
More about "baked lentils and vegetables recipes"
ROASTED ROOT VEGGIES & GREENS OVER SPICED LENTILS - EATINGWELL
From eatingwell.com
Ratings 11Calories 453 per serving
CREAMY LENTIL AND VEGETABLE BAKE (VEGAN, GLUTEN-FREE)
From rainbowplantlife.com
5/5 (45)Calories 425 per servingCategory Dinner
- Cover the cashews with boiling water and allow to soak for 1 hour. When done soaking, drain well and rinse.
- Preheat the oven to 400°F/205°C. Line two large sheet pans with parchment paper (optional, but for easy cleanup).
- Prepare the vegetables. Cut the cauliflower into florets, and chop the peeled sweet potato into roughly equal size as the florets. Chop the carrots into slightly smaller pieces than the sweet potato (they take longer to cook). Toss the vegetables with the oil and generously season with salt and pepper. If the veggies seem dry, add a bit more oil as needed. Spread the veggies out in a single layer on the prepared sheet pans. Roast in the oven until they are browned in some spots and soft, tossing once during cooking, about 25 to 30 minutes. Reduce the oven temperature to 350°F/175°C (or turn off until ready to assemble the bake).
- While the vegetables are roasting, cook the lentils. Heat a deep sauté pan or Dutch oven over medium heat and add the 1 1/2 tablespoons olive oil. Add the diced sweet onion and cook until lightly browned, 5 to 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes.
VERY VEGGIE LENTIL BAKE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
Ratings 212Calories 326 per servingCategory Main Meal
- Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You'll need to stir constantly during the last 5 minutes or so, to ensure they don't stick to the bottom of the pan. Once they're cooked, don't drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
- Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
- Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
ROASTED VEGETABLE LENTIL SALAD RECIPE - FOOD NETWORK
From foodnetwork.com
Author Valerie BertinelliSteps 4Difficulty Easy
HARVEST VEGETABLE CASSEROLE WITH LENTILS AND GRAVY
From forksoverknives.com
QUINOA BOWLS WITH ROASTED VEGETABLES AND TOFU …
From washingtonpost.com
ROASTED VEGETABLE LENTIL SALAD RECIPE WITH MAPLE …
From runningonrealfood.com
IMMUNE-BOOSTING TURMERIC LENTIL AND ROASTED CARROT SOUP - MSN
From msn.com
POACHED EGGS WITH SPINACH AND LENTILS - SOBEYS INC.
From sobeys.com
FRENCH ONION BAKED LENTILS AND FARRO – SMITTEN KITCHEN
From smittenkitchen.com
LENTIL AND ROOT VEGETABLE BAKE - PINCH OF NOM
From pinchofnom.com
LENTIL & VEGETABLE POTATO GRATIN - EASY VEGETABLE BAKE
From pennysrecipes.com
BAKED LENTILS CASSEROLE | MYPLATE
From myplate.gov
THE ULTIMATE WINTER LENTIL & ROAST VEG BAKE | REBEL …
From rebelrecipes.com
SMOKY & CHEESY VEGETABLE LENTIL BAKE - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
LENTIL SALAD WITH ROASTED VEGETABLES - DIMITRAS DISHES
From dimitrasdishes.com
VEGETABLE AND LENTIL BAKE | RECIPES MADE EASY
From recipesmadeeasy.co.uk
LENTIL BAKE RECIPE - BBC FOOD
From bbc.co.uk
ONE-POT VEGETABLES AND LENTIL RECIPE - OH SWEET BASIL
From ohsweetbasil.com
CELERIAC AND SAGE VELOUTé WITH VEGETABLE MACéDOINE AND …
From greatbritishchefs.com
CREAMY VEGAN LENTIL AND ROASTED VEGETABLE BAKE - PUREWOW
From purewow.com
WHAT ARE LENTILS? VARIETIES, NUTRITION, AND HOW TO COOK THEM
From allrecipes.com
BALSAMIC ROASTED VEGETABLES WITH PUY LENTILS RECIPE
From deliciousmagazine.co.uk
CURRIED ROASTED PUMPKIN AND LENTIL SOUP RECIPE - MSN
From msn.com
LENTIL SOUP WITH ROASTED VEGETABLES - STEPHANIE KAY …
From kaynutrition.com
@VEGAN.HEALTHY.PLAN ON INSTAGRAM: ""GET THE COMPLETE PLANT …
From instagram.com
EASY VEGETARIAN LENTIL CASSEROLE - GREENBOWL2SOUL
From greenbowl2soul.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #casseroles #main-dish #beans #oven #vegetarian #dietary #lentils #equipment #4-hours-or-less
You'll also love