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Carrot Lentil Casserole

 Carrot Lentil Casserole
"My husband loves this hearty meatless casserole, especially on a chilly winter evening," says Stacey Krawczyk of Champaign, Illinois. "It's wonderful served with crusty bread and a green salad."
6 ServingsPrep: 10 min. Bake: 1 hour

Ingredients

  • 1 large onion, chopped
  • 1 cup finely chopped carrots
  • 3/4 cup dried lentils, rinsed
  • 3/4 cup uncooked brown rice
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/2 cup chopped green pepper
  • 1/2 teaspoon each dried thyme, basil and oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon garlic powder
  • 1 can (14-1/2 ounces) chicken or vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

  • In a 3-qt. baking dish coated with cooking spray, combine the onion,
  • carrots, lentils, rice, cheese, green pepper and seasonings. Stir in
  • broth and tomatoes. Cover and bake at 350° for 1-1/4 to 1-3/4
  • hours or until the liquid is absorbed and lentils and rice are
  • tender. Yield: 6 servings.
Nutritional Facts: One serving (1 cup) equals 239 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 557 mg sodium, 41 g carbohydrate, 8 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.