Lentil Casserole With White Wine Recipes
LENTILS WITH WHITE WINE, HERBS AND TOMATOES
This recipe comes courtesy of "Lunch in Paris: A Love Story with Recipes" by Elizabeth Bard. I substituted vegetable broth for the chicken broth that was called for in her recipe to make this vegetarian for my college-aged daughter. I was surprised at how great this dish is -- even my son (Mr. Meat and Potatoes) loved it. Serve topped with a dollop of fat free sour cream, a sprinkling of chopped cilantro, and a squeeze of fresh lime juice. Goes great with a side salad and some fresh warm baguette.
Categories Appetizers / Soups / Salads French French Appetizers / Soups / Salads Vegetarian Vegetarian Appetizers / Soups / Salads Dinner Appetizers / Soups / Salads Dinner
Yield 6
Number Of Ingredients 10
Steps:
- In a large stockpot, heat the oil over medium heat. Add the onions and carrot and saute for 5-10 minues until the onion is translucent. Add the lentils and stir to coat with the oil. Add the broth, tomatoes, wine, parsley, bay leaf, and a good grinding of pepper. Leave to simmer over a low heat with the cover ajar until the lentils are tender and most of the liquid has been absorbed (about 1 hour). Serve in shallow bowls with a dollop of sour cream, a sprinkling of cilantro, and (essential!) half a lime for squeezing (not included in the nutritional breakdown). Serves 6.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
LENTIL CASSEROLE
Easy and healthy casserole!
Provided by Shane
Categories Main Dish Recipes Casserole Recipes
Time 1h55m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 46.4 g, Cholesterol 3 mg, Fat 2 g, Fiber 20.4 g, Protein 20.5 g, SaturatedFat 0.8 g, Sodium 245 mg, Sugar 3.5 g
LENTIL CASSEROLE WITH WHITE WINE
From fatfree.com, posted by Leanne M. Reidy. I love baked lentil and rice dishes as they are so easy to make and taste great. The wine in this dish gives it a very nice flavor, and I think that a white cheese that goes well with white wine tastes great with it (I used Monterey jack but want to experiment with other more gourmet cheeses). And of course, this recipe is no longer fat free when you cover it with cheese! This was fully cooked at 1 and 1/2 hours in my oven.
Provided by VegSocialWorker
Categories Brown Rice
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all of the ingredients (except the cheese) in a large bowl.
- Pour the mixture into a 1-1/2 quart casserole. Place the casserole (uncovered) into the oven (350°F) and bake for 1-1/2 to 2 hours.
- Remove when the casserole is moist but not runny.
- Sprinkle with cheese and bake for another five minutes.
Nutrition Facts : Calories 155.7, Fat 2.1, SaturatedFat 1.1, Cholesterol 5, Sodium 37.8, Carbohydrate 20.7, Fiber 3, Sugar 2.1, Protein 5
BAKED LENTIL CASSEROLE
The herbs added to this casserole make it so flavorful. Add a salad and you've got a healthy, delicious, meat-free dinner. Also works great as a side item.
Provided by AngelaTN
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
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.
ZULANDT'S LENTIL CASSEROLE
A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.
Provided by DONNA
Categories Main Dish Recipes Casserole Recipes Rice
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
- Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
- Bake in the preheated oven just until cheese has melted, about 10 minutes.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 66.5 g, Cholesterol 29.4 mg, Fat 15 g, Fiber 17.1 g, Protein 24.1 g, SaturatedFat 6.9 g, Sodium 551.6 mg, Sugar 3.2 g
HERBED LENTIL CASSEROLE
Provided by Marian Burros
Categories dinner, weekday, main course
Time 1h39m
Yield 4 servings (about 6 cups)
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 391 milligrams, Sugar 3 grams
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