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| Baked Lentils with Cheese |
| Number of Servings |
10 |
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Serving Size |
1 cup |
| Preparation Time |
30 minutes |
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Cooking Time |
1 hour 15 minutes |
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| Quantities |
Ingredients |
| 1 3/4 cup | uncooked lentils, rinsed (do not need to soak) |
| 2 cups | water |
| 1/4 teaspoon | pepper |
| 1 cup | onion, chopped |
| 2 cloves | garlic, minced |
| 2 large | carrots, sliced 1/8 inch thick |
| 1 1/2 cup | celery, thinly sliced |
| 2 cups | canned tomatoes |
| 1 | green pepper, chopped (optional) |
| 2 tablespoons | parsley (optional) |
| 2 cups | shredded cheddar cheese |
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| Equipment |
Instructions |
- sharp knife
- cutting board
- vegetable peeler
- 9 inch by 13 inch baking dish
- measuring cups
- measuring spoons
- grater (optional)
- can opener
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- Combine lentils, water, pepper, onion, garlic, carrots, celery, and tomatoes in baking dish.
- Cover tightly and bake at 375 degrees F for 1 hour and 15 minutes.
- Stir green pepper and parsley into casserole. Top with cheese.
- Bake uncovered for 5 minutes or until cheese melts.
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| Nutrition Information |
| Calories |
230 |
| Total Fat |
8 grams |
| Saturated Fat |
5 grams |
| Protein |
16 grams |
| Carbohydrates |
26 grams |
| Fiber |
5 grams |
| Sugar |
3 grams |
| Vitamin A |
60% |
| Vitamin C |
15% |
| Calcium |
20% |
| Iron |
20% |
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