Lentil Macaroni Bake
Yield
servingsPrep
15 minCook
2 hrsReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
tomatoes
canned, undrained, diced |
|
| ½ | cup |
onions
chopped |
|
| 2 | cloves |
garlic
finely minced |
|
| 15 | ounces |
tomato sauce
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
lentils
|
|
| 1 | tablespoon |
parsley flakes
|
|
| ½ | teaspoon |
basil
|
*
|
| 4 | ounces |
mushrooms
sliced |
|
| 2 ½ | cups |
water
|
|
| 1 | cup |
pasta, elbow macaroni
|
*
|
| ½ | cup |
green bell peppers
chopped |
|
| 1 | cup |
water
|
|
| ½ | cup |
celery
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
tomatoes
canned, undrained, diced |
|
| 118 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
finely minced |
|
| 433.5 | ml/g |
tomato sauce
|
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
lentils
|
|
| 15 | ml |
parsley flakes
|
|
| 2.5 | ml |
basil
|
*
|
| 115.6 | ml/g |
mushrooms
sliced |
|
| 591 | ml |
water
|
|
| 237 | ml |
pasta, elbow macaroni
|
*
|
| 118 | ml |
green bell peppers
chopped |
|
| 237 | ml |
water
|
|
| 118 | 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.
