Best 3 Carrot Lentil Casserole Recipes

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Carrot lentil casserole is a delicious and nutritious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. The base of the casserole is made with lentils, carrots, and onions, which are simmered in a flavorful broth. Then, a variety of other ingredients can be added, such as vegetables, protein, and spices. The casserole can be baked in the oven or cooked in a slow cooker, making it a versatile dish that can be easily adapted to your schedule.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT LENTIL CASSEROLE



Carrot Lentil Casserole image

"My husband loves this hearty meatless casserole, especially on a chilly winter evening," says Stacey Krawczyk of Champaign, Illinois. "It's wonderful served with crusty bread and a green salad."

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

1 large onion, chopped
1 cup finely chopped carrots
3/4 cup dried lentils, rinsed
3/4 cup uncooked brown rice
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup chopped green pepper
1/2 teaspoon each dried thyme, basil and oregano
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon garlic powder
1 can (14-1/2 ounces) chicken or vegetable broth
1 can (14-1/2 ounces) diced tomatoes, undrained

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.

Nutrition Facts : Calories 239 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges

CARROT LENTIL CASSEROLE



Carrot Lentil Casserole image

Very easy, healthy, frugal and most important, delicious! This recipe comes from "Everyday Light Meals" from Taste of Home. It is also good topped with a dollop of sour cream and some salsa.

Provided by TexasToast R

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 large onion, chopped
1 cup finely chopped carrot
3/4 cup dried lentils, rinsed
3/4 cup uncooked brown rice
3/4 cup shredded cheddar cheese
1/2 cup chopped green pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon garlic powder
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained

Steps:

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

Nutrition Facts : Calories 273.8, Fat 6.3, SaturatedFat 3.3, Cholesterol 14.8, Sodium 432.9, Carbohydrate 40.6, Fiber 10.3, Sugar 5.2, Protein 14.3

CARROT, PARSNIP AND LENTIL CASSEROLE



CARROT, PARSNIP AND LENTIL CASSEROLE image

Categories     Side     Vegetarian     Backyard BBQ     Dinner     Lunch     Casserole/Gratin     Potluck

Number Of Ingredients 17

1 tbsp olive oil
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 onion, finely chopped
1 clove garlic, minced
1/2 cup red lentils, rinsed
1 can kidney beans, drained and rinsed
2 tsp cumin
1 tsp ginger
1 tsp finely chopped coriander
1 bay leaf
salt and pepper to taste
2 1/2 cups vegetable stock
2 medium yukon gold potatoes
2 Tbsp. milk
1 Tbsp. butter
Parmesan cheese, grated

Steps:

  • Add olive oil to a large pot and saute onion and garlic until soft. Add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, herbs and spices. Simmer covered for 20 minutes or until the vegetables are tender and the lentils are cooked. Preheat oven to 300F. Spray a casserole dish with cooking spray if needed. Mix kidney beans into the large pot with the carrot mixture. Using a slotted spoon transfer vegetables into the casserole dish, then ladle in enough liquid to cover the vegetables. Bake for 30-40 min. until a slight skin forms and the casserole is bubbling. Meanwhile, peel and chop potatoes and cook in boiling water until tender. Mash with the milk and butter and season with salt and pepper. Remove the casserole from the oven and carefully put spoonfuls of mashed potato onto the vegetables. Increase oven to 350F and return casserole to oven and bake for an additional 20-30 min. until potatoes begin to crisp. Add grated parmesan and broil until slightly browned. Cool slightly and serve with warm crusty bread.

Tips:

  • Choose the right lentils. Brown or green lentils hold their shape well and won't turn to mush in the casserole.
  • Sauté the vegetables. Sautéing the vegetables in a little olive oil before adding them to the casserole helps to bring out their flavor.
  • Use a flavorful broth. The broth you use will add a lot of flavor to the casserole, so choose one that you like. Vegetable broth, chicken broth, or beef broth are all good options.
  • Add some seasonings. Don't be afraid to add some seasonings to the casserole, such as salt, pepper, garlic powder, or onion powder.
  • Top with cheese. A sprinkling of cheese on top of the casserole before baking will give it a nice golden crust.
  • Let it rest before serving. Once the casserole is baked, let it rest for a few minutes before serving so that the flavors can meld together.

Conclusion:

This carrot lentil casserole is a healthy and delicious meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of carrots, lentils, and spices, this casserole is sure to be a hit with the whole family.

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