Baked Lentil Casserole

Baked Lentil Casserole

Planning meals save you money and time. Remember to include healthy snacks in your meal plan and include them on your grocery list. Be flexible.

Yield: 5 servings
  • 1 cup lentils* (rinsed)
  • ¾ cup water
  • ½ teaspoon salt (optional)
  • ¼ teaspoon black pepper (optional)
  • ¼ teaspoon garlic powder (optional)
  • 1 teaspoon chili powder (optional)
  • ½ cup onion, scrubbed with clean vegetable brush under running water, chopped
  • 1 (14 ounce) can "no salt added" diced tomatoes
  • 2 carrots, scrubbed with clean vegetable brush under running water, shredded
  • ½ cup shredded Cheddar cheese


  1. Wash hands with soap and water.
  2. Preheat oven to 350 °F. Spray a 2-quart baking dish with non-stick cooking spray. Set aside.
  3. In a medium bowl, combine lentils, water, seasonings, onion, tomatoes, and carrots.
  4. Place lentil mixture in prepared baking dish. Cover tightly wth oven-safe lid or foil.
  5. Bake for 60 minutes.
  6. Remove cover and top with cheese.
  7. Bake, uncovered 5 minutes or until cheese is melted.
  8. Store leftovers in a sealed container in the refrigerator for up to four days.

*Any type of lentils can be used in this recipe.

Nutrition Information:

  • Serving Size (1/5 of recipe):
  • Calories 220
  • Total Fat 4g
  • Saturated Fat 2g
  • Sodium 125mg
  • Total Carbohydrates 33g
  • Fiber 6g
  • Protein 13g