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Lentil casserole

Lentil casserole

  • Serves 4
  • Prep time 10 minutes
  • Cook time 12 minutes

Nutrition facts

Per serving: calories 550; protein 28 g; fat 12 g; carbohydrates 35 g; fibre 9 g; iron 7 mg; calcium 388 mg; sodium 722 mg
Who doesn’t love a gratin? This lentil casserole is as tasty as it is nutritious, and will be sure to please moms and kids alike!

Ingredients

  • 1 can (796 ml) of diced tomatoes
  • 250 ml (1 cup) of vegetable stock
  • 250 ml (1 cup) of whole or split dried red lentils, rinsed and drained
  • 250 ml (1 cup) of steamed brown rice
  • 500 ml (2 cups) Italian blend frozen vegetables
  • 10 ml (2 tsp) of Italian seasoning
  • Salt and pepper to taste
  • 375 ml (1 1/2 cups) of Italian shredded cheese blend

Steps

  1. Preheat the oven to 205°C (400°F).
  2. Bring the diced tomatoes and vegetables stock to boil in an ovenproof skillet.
  3. Add the lentils, rice, mixed vegetables and Italian seasoning.
  4. Season with salt and pepper, and stir. Top with cheese.
  5. Bake for 10 to 12 minutes.
  6. Brown the cheese under the broiler for 2 to 3 minutes.


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