Best Carrot Lentil Casserole Recipes
CARROT LENTIL CASSEROLE
"My husband loves this hearty meatless casserole, especially on a chilly winter evening," says Stacey Krawczyk of Champaign, Illinois. "It's wonderful served with crusty bread and a green salad."
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3-qt. baking dish coated with cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover and bake at 350° for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.
Nutrition Facts : Calories 239 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges
CARROT LENTIL CASSEROLE
Very easy, healthy, frugal and most important, delicious! This recipe comes from "Everyday Light Meals" from Taste of Home. It is also good topped with a dollop of sour cream and some salsa.
Provided by TexasToast R
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a 3 quart baking dish coated with nonstick cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes.
- Cover tightly with foil and bake at 350°F for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.
Nutrition Facts : Calories 273.8, Fat 6.3, SaturatedFat 3.3, Cholesterol 14.8, Sodium 432.9, Carbohydrate 40.6, Fiber 10.3, Sugar 5.2, Protein 14.3
CARROT, PARSNIP AND LENTIL CASSEROLE
Categories Side Vegetarian Backyard BBQ Dinner Lunch Casserole/Gratin Potluck
Number Of Ingredients 17
Steps:
- Add olive oil to a large pot and saute onion and garlic until soft. Add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, herbs and spices. Simmer covered for 20 minutes or until the vegetables are tender and the lentils are cooked. Preheat oven to 300F. Spray a casserole dish with cooking spray if needed. Mix kidney beans into the large pot with the carrot mixture. Using a slotted spoon transfer vegetables into the casserole dish, then ladle in enough liquid to cover the vegetables. Bake for 30-40 min. until a slight skin forms and the casserole is bubbling. Meanwhile, peel and chop potatoes and cook in boiling water until tender. Mash with the milk and butter and season with salt and pepper. Remove the casserole from the oven and carefully put spoonfuls of mashed potato onto the vegetables. Increase oven to 350F and return casserole to oven and bake for an additional 20-30 min. until potatoes begin to crisp. Add grated parmesan and broil until slightly browned. Cool slightly and serve with warm crusty bread.
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