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Lentil Tomato Casserole

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Submitted by bdorche

Lentil Tomato Casserole recipe

YIELD

8 servings

PREP

15 min

COOK

45 hrs

READY

1 hrs

Ingredients

1 1
EACH ONIONS
1 15
TABLESPOON ML VEGETABLE OIL
2 2
EACH CARROTS
large
½ 2.5
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML MARJORAM
dried *
1 237
CUP ML LENTILS
5 1.2
CUPS L TOMATOES
canned, chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
dried
2 473
CUPS ML WATER
¼ 59
CUP ML SHERRY *
1 15
TABLESPOON ML VEGETABLE OIL
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
1 237
CUP ML MILK
4 4
SLICES SLICES WHITE BREAD
crumbled
¾ 3.8
TEASPOON ML SALT

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 260 21% 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?
Low Cholesterol, Trans-fat Free, High Fiber
 

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