Recipe For Baked Lentil Casserole


Times are tough all over. Food is expensive and paychecks are dwindling and in some cases disappearing. We are eating more beans, lentils and split peas than ever. Sometimes, I appease the Good Guy and put meat in it, sometimes, I don’t. This is a great CHEAP and tasty recipe given to me a decade ago by a dear friend. It is tried and true.

Should I warn you that this is a big casserole? It feeds a veritable army. You can freeze the leftovers, or you can make two smaller pans, or you can halve the recipe before you make it.

1. Info for Baked Lentil Casserole

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Baked Lentil Casserole

  • 1 cup lentils, sorted
  • 3 cups water
  • bay leaf
  • ⅛ tsp poultry seasoning
  • 1 16oz can diced tomatoes
  • 1 sliced carrot
  • 1 tsp parsley
  • 1 cup shredded cheddar cheese

3. Directions:

  1. In a GREASED 9 X 13 pan, cover and bake the first 10 ingredients at 375 degrees for 30 minutes.
  2. Add the carrots, celery, green pepper and parsley and gently stir together.
  3. Cover again and bake one hour.
  4. Stir in the cheese and bake uncovered another 5 minutes or until melted.

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