Cheesy Baked Lentil Casserole

This hearty casserole pairs protein-packed lentils with fiber-rich vegetables and a touch of cheese for a satisfying, nutrient-dense vegetarian meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 1 cup lentils, rinsed · 294 kcal in the whole recipe
• 3/4 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper (optional)
• 1/4 teaspoon garlic powder (optional)
• 1/2 cup medium onion, chopped · 41 kcal in the whole recipe
• 1 can (14.5 ounces) low-sodium canned tomatoes · 239 kcal in the whole recipe
• 2 medium carrots, thinly sliced · 137 kcal in the whole recipe
• 1/2 cup shredded cheddar cheese · 310 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C). In a 2-quart casserole dish, combine the rinsed lentils, water, salt, black pepper, garlic powder, chopped onion, and canned tomatoes.

   

2. Cover the dish tightly with a lid or aluminum foil and bake for 30 minutes.

   

3. Carefully remove the dish from the oven, stir in the sliced carrots, cover again, and bake for another 30 minutes until the lentils and carrots are tender.

   

4. Remove the cover, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for about 5 minutes until the cheese is melted and bubbly.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.