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Lentil Casserole
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Photo Attribute: Emily Barney

Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 396
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 26mg
Total Carbohydrate 75g
Dietary Fiber 17g
Sugars 4g
Protein 21g
Vitamin A  14%Vitamin C  30%
Calcium  5%Iron  33%
Potassium  21%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lentil Casserole

Recipe Tags: Casserole Recipes

Date Added: June 24, 2018


1 Clove Of Garlic minced
1 Green Onion chopped
1 Dash Cayenne Pepper
1 Cup Tomato Chopped
2 Cups Water warm
1 Teaspoon Chili Powder
1 Cup Lentils
1 Cup Spaghetti (ff) (ff) (ff) Shredded
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1. Bring lentils and water to a boil in a saucepan.

2. Reduce heat and simmer for 1 to 1 1/2 hours until tender.

3. Add tomatoes, onion, garlic, chili powder, and cayenne.

4. Place in a baking dish and bake, covered, for 20 minutes at 350 degrees.

5. Sprinkle cheese on top and bake, uncovered, 5 minutes more or until cheese melts.

6. Personal notes: The lentils cooked a lot faster than an hour, and I had to keep adding more water.

7. I used onion and garlic chives instead of the green onion and garlic for a milder flavor.

8. We had corn on the cob and a green salad with it and it was great.

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Dietary Notes:
This recipe is low-sodium with 25.5mg per serving, low-fat with 1.25g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 30% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Spring Onion, Garlic, Hot Pepper, Onion allergies.
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