Lentil Tamale Casserole

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 292.2
  • Total Fat: 8.4 g
  • Cholesterol: 40.7 mg
  • Sodium: 811.8 mg
  • Total Carbs: 46.0 g
  • Dietary Fiber: 5.5 g
  • Protein: 11.7 g

View full nutritional breakdown of Lentil Tamale Casserole calories by ingredient
Submitted by:

Number of Servings: 6


    1 Tbsp. olive oil
    1 lg. onion, chopped
    1 med. green bell pepper, chopped
    2 cloves garlic, finely chopped
    3 cups water
    1 1/4 cups dried lentils, rinsed
    1 (14 oz.) can tomato sauce
    1 Tbsp. chili powder
    1 tsp. ground cumin

    Cornbread topping:
    1/2 cup reduced fat cheddar cheese
    1/2 cup skim or soy milk
    1 (8.5 oz. pkg. cornbread muffin mix
    1 lg. egg


Heat oil in medium saucepan over medium heat. Cook onion, bell pepper and garlic until tender, stirring frequently. Stir in water, lentils, tomato sauce and seasoning and heat to boil. Reduce heat and simmer partially covered for 35-40 minutes. Heat oven to 400 degrees.

Spray a 2 quart casserole dish with nonstick cooking spray. Mix all the "Cornbread topping" ingredients together until moistened. Spoon lentil mixture into casserole dish adn spread cornbread topping evenly over lentil mixture. Bake uncovered for 15-20 minutes or until topping is lightly browned.

Number of Servings: 6

Recipe submitted by SparkPeople user JPESLAK.

Rate This Recipe