Baked Lentil Casserole

Times are tough all over. Food is expensive and paychecks are dwindling and in some cases disappearing. We are eating more beans, lentils and split peas than ever. Sometimes, I appease the Good Guy and put meat in it, sometimes, I don’t. This is a great CHEAP and tasty recipe given to me a decade ago by a dear friend. It is tried and true.

Baked Lentil Casserole

Should I warn you that this is a big casserole?  It feeds a veritable army.  You can freeze the leftovers, or you can make two smaller pans, or you can halve the recipe before you make it.Lentil Casserole with tons of vegetables and cheese: a delicious, meatless and frugal meal

Baked Lentil Casserole
  • 1 cup lentils, sorted
  • ½ cup rice
  • 3 cups water
  • bay leaf
  • ¼ tsp marjoram
  • ⅛ tsp poultry seasoning
  • ¼ tsp thyme
  • ½ cup chopped onion
  • ¼ tsp garlic powder
  • 1 16oz can diced tomatoes
  • 1 sliced carrot
  • ¼ cup chopped celery
  • ¼ cup chopped green pepper
  • 1 tsp parsley
  • 1 cup shredded cheddar cheese
  1. In a GREASED 9 X 13 pan, cover and bake the first 10 ingredients at 375 degrees for 30 minutes.
  2. Add the carrots, celery, green pepper and parsley and gently stir together.
  3. Cover again and bake one hour.
  4. Stir in the cheese and bake uncovered another 5 minutes or until melted.

5 thoughts on “Baked Lentil Casserole

  1. I like your lentil recipe. Thanks for sharing. I find lentils have such a ‘meaty’ taste and I sometimes use them as a substitute for ground beef in Lasagna.
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  2. >Lentils and rice… cool. love both. Thank you. This recipe will make a good work lunch recipe for me. 😉

    BTW, I noticed Desmone007 uses the ‘meaty’ taste of lentil in lasagna… thought you might like to know… they make a superb meat substitution for meat. Think I found the recipe on Allrecipes. It’s really goooooood.

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