Baked Lentil Casserole

"The herbs added to this casserole make it so flavorful. Add a salad and you've got a healthy, delicious, meat-free dinner. Also works great as a side item."
 
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Ready In:
1hr 20mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Preheat oven to 350.
  • Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
  • Cover and bake for 45 minutes.
  • Remove from oven and stir in tomatoes.
  • Recover and bake an additional 15 minutes.
  • Remove from oven and sprinkle with cheese.
  • Bake uncovered for 5 minutes or until cheese is melted.
  • Remove bay leaf before serving.

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Reviews

  1. I made this for dinner per directions and am happy to say that I have finally found a lentil dish every family member liked. I served it with a salad and fruit. I thought it had an Italian flavor and was easy to make. Thanks for the healthy and tasty recipe. I will make this again.
     
  2. Excellent lentil dish. I did add a pinch of peri peri powder to spice it up bit. I also found that I needed to cook this about 20 minutes longer than called for. But it sure was good!!
     
  3. I practically ate this whole casserole myself. I made it for my wife who is on a low fat, low cholesterol diet and chilled it. The cheese is easily removeable after that for my wife and her diet and yet I could enjoy the dish as well. It was wonderful. I will definitely make it again and am thinking of making it for thanksgiving. I'm normally a carnivor, but I didn't miss the meat a bit with this dish. It was wonderful! Very simple to make.
     
  4. I made this today, took reviewers suggestions & added 1 tsp of herbs (rather than 1/8) and really, did not care for this dish. Very disappointing, I cooked longer than recommended as lentils were not cooked. I used green lentils (which do not go to mush), really did not like this casserole.
     
  5. This was great! Very similar to one of my recipes, except I use rice and different herbs. I really liked the addition of tomatoes here. I too increased the herbs to 1 teaspoon each. Also based on other reviews, I added a scant 2 1/2 cups water and felt I didn't need the extra. Also, to make sure it got heated at the start, I boiled the water first and it seemed to have cooked well in the alloted time. This recipe was sitting in one of my cookbooks for the longest time so I'm glad I made it. It's only (minor) drawback is that it takes a little long to make on workday nights.
     
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Tweaks

  1. I made this with a few variations. I cooked it on the stove top and used chicken broth instead of water (which I needed quite a bit more to get the beans soft enough). I used Mung Beans instead of lentils. I used a 15oz can of crushed tomatoes instead of fresh and didn't put in the cheese. And I added a 1/2 teaspoon of cinnamon and rounded your spices up to a full teaspoon each as we like lots of flavor. Ended up with a full pot of beans that were wonderful.
     
  2. This was great - modifications were omitting the carrots and celery, substituting 1/4 cup lentils with 1/4 cup brown rice, and replacing the water with an equal volume of chicken broth. At the point when I added the tomatoes it looked a little dry, so I added about 1/4 cup more water then. My husband is NOT a fan of meatless main dishes, but he loved this. Thanks, Angela!
     

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