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Lentil Macaroni Bake

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Submitted by lokie

YIELD

servings

PREP

15 min

COOK

2 hrs

READY

3 hrs

Ingredients

28 809.2
OUNCES ML/G TOMATOES
canned, undrained, diced
½ 118
CUP ML ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
finely minced
15 433.5
OUNCES ML/G TOMATO SAUCE
¼ 1.3
TEASPOON ML BLACK PEPPER
1 237
CUP ML LENTILS
1 15
TABLESPOON ML PARSLEY FLAKES
½ 2.5
TEASPOON ML BASIL *
4 115.6
OUNCES ML/G MUSHROOMS
sliced
2 ½ 591
CUPS ML WATER
1 237
½ 118
CUP ML GREEN BELL PEPPERS
chopped
1 237
CUP ML WATER
½ 118
CUP ML CELERY
chopped

Directions

Combine all ingredients in Dutch oven, except for macaroni and 1 cup water.

Bake, covered at 325℉ (160℃) for 2 hours.

Add macaroni and 1 cup water.

Stir together and bake another 30 to 45 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 582g (20.5 oz)
Amount per Serving
Calories 259 4% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 45mg 2%
Total Carbohydrate 16g 16%
Dietary Fiber 19g 77%
Sugars g
Protein 32g
Vitamin A 37% Vitamin C 92%
Calcium 9% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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