Herbed Lentil Casserole Recipes

HERBED LENTIL CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except cheese in an ungreased 1 1/2-quart casserole.
• Bake, uncovered, for about 95 minutes, until be moist but not runny.
• Spread grated cheese on top and bake an additional 5 minutes.

HERBED LENTIL CASSEROLE

Steps:

• Preheat oven to 350.
• Combine all ingredients except cheese in an ungrease 1 1/2 quart casserole.
• Bake uncovered for 1 1/2 - 2 hours.
• Spread cheese on top and bake for additional 5 minutes.

BAKED LENTIL CASSEROLE

Steps:

• Preheat oven to 350.
• Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
• Cover and bake for 45 minutes.
• Remove from oven and stir in tomatoes.
• Recover and bake an additional 15 minutes.
• Remove from oven and sprinkle with cheese.
• Bake uncovered for 5 minutes or until cheese is melted.
• Remove bay leaf before serving.

LENTIL CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

VEGETARIAN LENTIL CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Rinse and drain rice. Transfer to the prepared baking dish.
• Add vegetable stock, lentils, Cheddar, onion, corn, carrots, water, oregano, thyme, garlic powder, and salt to the rice. Stir it up until well mixed. Cover with a lid or aluminum foil.
• Bake in the preheated oven until the rice and lentils are tender, about 1 1/2 hours.

HERBED LENTILS AND RICE

Steps:

• In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice. Uncover; sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.

QUAIL AND LENTIL CASSEROLE

Steps:

• Pour boiling water over the lentils in a bowl, and set aside for 30 minutes. Drain well.
• Season the quail with salt and pepper and dredge lightly with flour.
• Heat the butter and oil in a large saute pan, and brown the quail all over. Set the birds aside.
• Add the bacon, and cook until it is crisp. Drain, and pat dry.
• Add the onion, garlic and thyme, and cook gently until the onion has softened.
• Add the tomatoes, drained lentils, stock and wine, and season with salt and pepper. Cover, and simmer for 5 minutes. Uncover, and simmer for an additional 20 minutes, until the lentils are tender.
• Add the quail, and simmer, in covered pan, for 10 to 15 minutes longer or until the quail are cooked and the lentil mixture has thickened.
• Serve directly from the pan, and sprinkle with additional herbs for garnish, if desired.