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Baked Lentils Casserole
Source: Food Stamp Nutrition Connection

A hearty meatless meal, rich in fiber.

Prep Time: 40 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 112.4
Total Carbs 18.0 g
Dietary Fiber 6.6 g
Sugars 6.4 g
Total Fat 0.1 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 14.6 mg
Protein 8.5 g
Sodium 286.3 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1/2 Meat , 1 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  Beans, lentils, canned
0 3/4 cup  cold water
1 pinch  salt
0 1/4 tsp  black pepper
0 1/2 cup  fresh chopped onion
0 1/4 tsp  garlic powder
16 floz  canned unsalted diced tomatoes
2 each  medium carrots
0 1/2 cup  Cheese, cheddar, shredded
  1. Combine lentils, water, seasonings, onion, and tomatoes.
  2. Place in 2 quart casserole dish.
  3. Cover tightly with lid or foil.
  4. Bake at 350 degrees for 30 minutes.
  5. Remove from oven and add carrots. Stir.
  6. Cover and bake 30 minutes longer.
  7. Remove cover and sprinkle cheese on top.
  8. Bake, uncovered 5 minutes, until cheese melts.

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