Best Lentil And Vegetable Casserole 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 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

Steps:

Nutrition Facts : Calories 229.2, Fat 2, SaturatedFat 0.6, Cholesterol 2.5, Sodium 474.7, Carbohydrate 37.3, Fiber 17.4, Sugar 2.1, Protein 15.7

LENTIL AND VEGETABLE CASSEROLE image

Number Of Ingredients 14

2 cups lentils, picked over and rinsed
1 can (15 oz, 425 g) chopped tomatoes with their liquid
2 cups (500 ml) water, vegetable, or chicken stock
2 onions, chopped
2-4 cloves garlic, finely chopped
2 bay (laurel) leaves
1/2 tsp (2 ml) fennel seeds
1/2 tsp (2 ml) marjoram
Salt and freshly ground pepper to taste
4 carrots, chopped
1/2 lb (225 g) fresh green beans (haricots), cut into
1-inch (3 cm) pieces
3 Tbs (45 ml) chopped parsley
2 cups (500 ml) shredded cheddar cheese

Steps:

Combine the lentils, tomatoes with their liquid, water, onions, and seasonings in a shallow 3- or 4-quart (3-4 L) baking dish. Mix well, cover tightly, and bake in a preheated 375F (190C) oven for 30 minutes. Stir in the carrots, green beans, and parsley and bake covered until the vegetables are tender, 30 to 40 minutes. Discard the bay leaves, top with the cheese, and bake uncovered until the cheese is melted, 3 to 5 minutes. Serves 4 to 6.