Ingredients
8
8 servings
- •1 (16 ounce) package dry lentils
- •2 cups water
- •1 (29 ounce) can crushed tomatoes
- •1 cup chopped carrots
- •1 cup chopped green bell pepper
- •1 cup chopped fresh mushrooms
- •1 cup chopped onion
- •0.5 cup chopped celery
- •2 teaspoons dried parsley
- •2 cloves garlic, minced
- •1 cup shredded reduced-fat Cheddar cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 277
- Carbohydrate: 46g
- Fat: 2g
- Fiber: 20g
- Protein: 21g
- Sugar: 4g
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