Lentilcasserole Recipes

LENTIL CASSEROLE

Steps:

• Heat a large pot over medium heat and add the olive oil.
• When the oil is hot, add the diced celery and onions to the pot and sautee for 2-3 minutes.
• Add the drained beans, lentils and diced tomatoes to the pot along with the rosemary and garlic.
• Season with salt and pepper to taste.
• Bring the pot to a boil, then once it is boiling reduce the temperature to low to gently simmer for 20 minutes.
• Set your oven to broil on high.
• Pour the lentil and bean mixture into a skillet or small casserole dish and cover with the shredded cheese.
• Broil the dish for 2-4 minutes or until the cheese melts and begins to crisp.

SPICY ROOT & LENTIL CASSEROLE

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
• Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
• Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

LENTIL AND MIXED-VEGETABLE CASSEROLE

Steps:

• Mix lentils, broth, salt and pepper in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 2 to 2 1/2 hours or until lentils are tender.
• Stir in vegetables and soup.
• Cover and cook on low heat setting about 30 minutes or until vegetable are tender.

BROWN RICE AND LENTIL CASSEROLE

Steps:

• Preheat the oven to 300 degrees.
• Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
• Cover with foil and bake for 1 hour 10 minutes.
• Then remove the foil, add the cheese, and bake for an additional 20 minutes.

SLOW COOKER SPICED ROOT & LENTIL CASSEROLE

Steps:

• Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
• Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.

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.

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.

CARROT LENTIL CASSEROLE

Steps:

• In a 3-qt. baking dish coated with cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover and bake at 350° for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.