Baked Lentils Casserole

70 min · Serves 5

Based on a recipe from Let’s Make Meatless Meals University of Wisconsin Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 1 cuplentils, rinsed
• ¾ cupwater
• 2½ mlsalt
• 1.2 mlground black pepper (optional)
• 1.2 mlgarlic powder (optional)
• ½ cupmedium onion, chopped
• 1 canlow-sodium canned tomatoes
• 2medium carrots, thinly sliced
• ½ cupcheddar cheese, shredded

How to cook it

1. Set your oven to 350 °F.
2. Mix the lentils, water, salt, pepper, garlic powder, onion, and canned tomatoes in a 2-quart casserole dish.
3. Cover the dish securely with a lid or aluminum foil.
4. Bake for 30 minutes.
5. Take the dish out, stir in the sliced carrots, and cover it back up.
6. Return to the oven and bake for another 30 minutes.
7. Uncover the dish and top with the shredded cheddar.
8. Bake for 5 more minutes without the cover until the cheese is melted.

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