Baked Lentil Casserole

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Yield: 5 servings


  • 1 cup lentils* (rinsed)
  • 3/4 cup water
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon black pepper (optional)
  • 1/4 teaspoon garlic powder (optional)
  • 1 teaspoon chili powder (optional)
  • 1/2 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
  • 1/2 cup shredded Cheddar cheese


  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees 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.

*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