Mixed Vegetable Lentil Bake Recipes

LENTIL AND MIXED-VEGETABLE CASSEROLE

Lentil and Mixed-Vegetable Casserole image

Enjoy this lentils and veggie casserole sprinkled with cheese - a hearty slow-cooked dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h35m

Yield 8

Number Of Ingredients 6

Ingredients

1 pound dried lentils (2 cups), sorted and rinsed
2 cans (14 1/2 ounces each) ready-to-serve vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag (16 ounces) frozen broccoli, cauliflower and carrots, thawed and drained
1 can (10 3/4 ounces) condensed golden mushroom soup

Steps:

Mix lentils, broth, salt and pepper in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 2 to 2 1/2 hours or until lentils are tender.
Stir in vegetables and soup.
Cover and cook on low heat setting about 30 minutes or until vegetable are tender.

Nutrition Facts : Calories 185, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 880 mg

LENTIL CASSEROLE

Lentil Casserole image

a comforting casserole of lentils, kidney beans and tomatoes with cheese

Provided by Courtney

Categories Main Course

Time 35m

Number Of Ingredients 10

Ingredients

2 Tablespoons olive oil
1 rib celery (finely diced)
onion (finely diced)
1 28 oz can diced tomatoes
1 19 oz can lentils ((drained))
1 19 oz can kidney beans ((drained))
1 clove garlic (crushed)
2 Tablespoons chopped fresh rosemary
salt and pepper to taste
1 1⁄2 cups shredded cheddar cheese ((or your favourite vegan melting cheese))

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

VEGETARIAN LENTIL CASSEROLE

Vegetarian Lentil Casserole image

This lentil casserole is so quick and easy. Put everything in one pan and bake. And it's so tasty! I've modified it slightly from my friend's recipe.

Provided by Rachel Meytin

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 1h50m

Yield 8

Number Of Ingredients 13

Ingredients

cooking spray
1 ½ cups uncooked brown rice
3 ¾ cups low-sodium vegetable stock
1 ½ cups French green lentils, rinsed
1 ½ cups shredded Cheddar cheese
1 cup chopped onion
1 cup whole kernel corn, drained
1 cup shredded carrots
½ cup water
1 teaspoon dried oregano
1 teaspoon ground thyme
¼ teaspoon garlic powder
¼ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
Rinse and drain rice. Transfer to the prepared baking dish.
Add vegetable stock, lentils, Cheddar, onion, corn, carrots, water, oregano, thyme, garlic powder, and salt to the rice. Stir it up until well mixed. Cover with a lid or aluminum foil.
Bake in the preheated oven until the rice and lentils are tender, about 1 1/2 hours.

Nutrition Facts : Calories 370 calories, Carbohydrate 57.7 g, Cholesterol 22.2 mg, Fat 9 g, Fiber 7.9 g, Protein 16.6 g, SaturatedFat 4.7 g, Sodium 375.8 mg, Sugar 3.7 g

LENTIL AND MIXED VEGETABLE CASSEROLE

Lentil and Mixed Vegetable Casserole image

Sort through the lentils carefuult before cooking, to remove any that are too light or too dark. Rinse before cooking. Use any vegetable combo that you choose, or soup flavor, this casserole allows alot of creativity. Sprinkle mozzarella over top before you serve.

Provided by KittyKitty

Categories One Dish Meal

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb dried lentils, sorted and rinsed (2 cups)
2 (14 1/2 ounce) cans ready to serve vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) bag frozen broccoli carrots cauliflower mix, thawed and drained
1 (10 3/4 ounce) can condensed golden mushroom soup

Steps:

MIx lentils, broth, salt and pepper in 3 1/2 to 6 quart slow cooker.
Cover and cook on low setting 2 to 2 1/2 hours or until lentils are tender.
Stir in veggies and soup.
Cover and cook on low heat about 30 minutes or until veggies are tender.

Nutrition Facts : Calories 229.2, Fat 2, SaturatedFat 0.6, Cholesterol 2.5, Sodium 474.7, Carbohydrate 37.3, Fiber 17.4, Sugar 2.1, Protein 15.7

SPICY ROOT & LENTIL CASSEROLE

Spicy root & lentil casserole image

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable

Time 45m

Number Of Ingredients 11

Ingredients

2 tbsp sunflower or vegetable oil
1 onion, chopped
2 garlic clove, crushed
700g potatoes, peeled and cut into chunks
4 carrot, thickly sliced
2 parsnip, thickly sliced
2 tbsp curry paste or powder
1 litre/1¾ pints vegetable stock
100g red lentils
a small bunch of fresh coriander, roughly chopped
low-fat yogurt and naan bread, to serve

Steps:

Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

Nutrition Facts : Calories 378 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.24 milligram of sodium

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