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.
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.
Time 35m Number Of Ingredients 10 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.
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.
Time 1h30m Yield 6 servings Number Of Ingredients 14 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.
Time 1h10m Yield 6 servings. Number Of Ingredients 12 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.
Time 55m Yield 4 Number Of Ingredients 7 Steps:
Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.
Time 1h40m Yield 6-8 serving(s) Number Of Ingredients 7 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.
More about “that lentil casserole recipes”
Time 45m Number Of Ingredients 11 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.
