Baked Lentils Casserole

Source: Food Stamp Nutrition Connection

A hearty meatless meal, rich in fiber.

Nutrition Facts
Makes 5 servings
Amount Per Serving
Calories	217.5
Total Carbs	30.2g
Dietary Fiber	13.4g
Sugars	5.1g
Total Fat	4.2g
Saturated Fat	2.5g
Unsaturated Fat	1.7g
Potassium	378.4mg
Protein	13.9g
Sodium	148.5mg
Dietary Exchanges 1/2 Fat, 1/2 Meat, 1 1/2 Starch, 1 1/4 Vegetable, 1/2 Very Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup Beans, lentils, mature , rinsed
0.75 cup water
1 pinch salt
0.25 tsp black pepper
0.5 cup fresh chopped onion
0.25 tsp garlic powder
16 floz canned unsalted diced tomatoes
2 medium carrots , thinly sliced
0.5 cup Cheese, cheddar, shredded

1 Combine lentils, water, seasonings, onion, and tomatoes.
2 Place in 2 quart casserole dish.
3 Cover tightly with lid or foil.
4 Bake at 350 degrees for 30 minutes.
5 Remove from oven and add carrots. Stir.
6 Cover and bake 30 minutes longer.
7 Remove cover and sprinkle cheese on top.
8 Bake, uncovered 5 minutes, until cheese melts.

This meatless meal can also be served as the main course.