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Lentil Tomato Casserole

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Recipe

Lentil Tomato Casserole recipe

 

Yield

8 servings

Prep

15 min

Cook

45 hrs

Ready

1 hrs
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 onions
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1 tablespoon vegetable oil
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2 carrots
large
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½ teaspoon thyme
dried
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½ teaspoon marjoram
dried
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1 cup lentils
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5 cups tomatoes
canned, chopped
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2 tablespoons parsley leaves
dried
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2 cups water
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¼ cup sherry
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1 tablespoon vegetable oil
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1 tablespoon all-purpose flour
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1 cup milk
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4 slices white bread
crumbled
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¾ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
1 each onions
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15 ml vegetable oil
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2 each carrots
large
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2.5 ml thyme
dried
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2.5 ml marjoram
dried
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237 ml lentils
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1.2 l tomatoes
canned, chopped
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3E+1 ml parsley leaves
dried
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473 ml water
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59 ml sherry
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15 ml vegetable oil
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15 ml all-purpose flour
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237 ml milk
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4 slices white bread
crumbled
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3.8 ml salt
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Directions

Sauté onion and carrots in 1 tablespoon of oil. Add thyme and marjoram.

Sauté 3 to 5 min.

Add tomatoes, salt, parseley, water and lentils. Simmer 45 minutes.

Make cream sauce with 1 tablespoon of oil, flour and milk. Add sherry. Add bread crumbs to lentil mixture.

Pour sauce into lentil mixture and stir.

Pour into 2 quart casserole dish. Bake at 350℉ (180℃) F for 40 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 26021% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 453mg 19%
Total Carbohydrate 13g 13%
Dietary Fiber 13g 52%
Sugars g
Protein 26g
Vitamin A 97% Vitamin C 41%
Calcium 12% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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