Baked Lentils Casserole

Name: Baked Lentils Casserole
Yield: 5 servings
Ingredients: 1 cup lentils, rinsed; 3/4 cup water; 1/2 teaspoon salt; ground black pepper (1/4 teaspoon, optional); garlic powder (1/4 teaspoon, optional); 1/2 cup medium onion, chopped; 1 can (14.5 ounces) tomatoes, low-sodium; 2 medium carrots, thinly sliced; 1/2 cup cheddar cheese, shredded

Source: Let’s Make Meatless Meals University of Wisconsin Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Baked lentils, vegetables, and cheese make a complete vegetarian dinner in one dish.

Makes

5 servings

Ingredients

1 cup lentils, rinsed
3/4 cup water
1/2 teaspoon salt
ground black pepper (1/4 teaspoon, optional)
garlic powder (1/4 teaspoon, optional)
1/2 cup medium onion, chopped
1 can (14.5 ounces) tomatoes, low-sodium
2 medium carrots, thinly sliced
1/2 cup cheddar cheese, shredded

Directions

Wash hands with soap and water.
Preheat oven to 350 °F.
Combine lentils, water, seasonings, onion, and tomatoes.
Place in 2 quart casserole dish.
Cover tightly with lid or foil.
Bake at 350 °F for 30 minutes.
Remove from oven and add carrots. Stir.
Cover and bake 30 minutes longer.
Remove cover and sprinkle cheese on top.
Bake, uncovered 5 minutes, until cheese melts.

Notes

Learn more about: Onions Tomatoes Carrots

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.