Best Mixed Vegetable Lentil Bake Recipes

Lentil and Mixed-Vegetable Casserole image

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h35m

Yield 8

Number Of Ingredients 6

1 pound dried lentils (2 cups), sorted and rinsed
2 cans (14 1/2 ounces each) ready-to-serve vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag (16 ounces) frozen broccoli, cauliflower and carrots, thawed and drained
1 can (10 3/4 ounces) condensed golden mushroom soup

Steps:

Mix lentils, broth, salt and pepper in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 2 to 2 1/2 hours or until lentils are tender.
Stir in vegetables and soup.
Cover and cook on low heat setting about 30 minutes or until vegetable are tender.

Nutrition Facts : Calories 185, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 880 mg

Lentil Rice and Veggie Bake image

Provided by AMEZELL

Time 1h15m

Yield 6

Number Of Ingredients 15

½ cup uncooked long grain white rice
2 ½ cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
⅓ cup chopped celery
⅓ cup chopped carrots
⅓ cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste

Steps:

Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
Bake 30 minutes in the preheated oven, until bubbly.

Nutrition Facts : Calories 187 calories, Carbohydrate 35.1 g, Fat 1.5 g, Fiber 8.1 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 211.5 mg, Sugar 4.6 g

Lentil and Mixed Vegetable Casserole image

Provided by KittyKitty

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb dried lentils, sorted and rinsed (2 cups)
2 (14 1/2 ounce) cans ready to serve vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) bag frozen broccoli carrots cauliflower mix, thawed and drained
1 (10 3/4 ounce) can condensed golden mushroom soup