Easy Carrot Lentil Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large onion, diced1 cup finely chopped carrots3/4 cup dry lentils, rinsed3/4 cup uncooked brown rice3/4 cup shredded reduced fat cheddar cheese1/2 cup green pepper, diced1/2 tsp each of:dried thymedried basildried oregano1/4 tsp ground sage1 tsp garlic powder1 14.5 ounce can low-sodium chicken broth (or low sodium vegetable broth)1 14.5 ounce can diced tomatoes, undrainedOlive oil non-stick cooking spray
Preheat oven to 350 F.
In a large 2 quart baking dish (one that has a lid) coated with non-stick cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper, and all seasonings.
Stir in broth and undrained tomatoes.
Cover and bake at 350 F for 1 - 1 1/2 hours or until liquid is absorbed and rice and lentils are tender.
Makes approximately 6 one (1) cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user .
In a large 2 quart baking dish (one that has a lid) coated with non-stick cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper, and all seasonings.
Stir in broth and undrained tomatoes.
Cover and bake at 350 F for 1 - 1 1/2 hours or until liquid is absorbed and rice and lentils are tender.
Makes approximately 6 one (1) cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user .
Nutritional Info Amount Per Serving
- Calories: 129.2
- Total Fat: 3.5 g
- Cholesterol: 10.0 mg
- Sodium: 350.1 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 4.1 g
- Protein: 8.0 g