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    You are in: Home / Recipes / Baked Lentils and Vegetables Recipe
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    Baked Lentils and Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    ratherbeswimmin''s Note:

    Another great lentil dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Add the oil to a saucepan over medium heat; let oil get heated.
    2. 2
      Add in onion, bell peppers, and garlic; stir/saute for 5 minutes or until tender.
    3. 3
      Stir in stock, lentils, tomatoes, seasonings, and broccoli; cook, uncovered, 5 minutes.
    4. 4
      Transfer mixture to a 2 1/2 quart casserole dish that has been coated with cooking spray.
    5. 5
      Sprinkle w/ parmesan cheese; cover and bake in a 350 degree oven for 45 minutes or until liquid is absorbed.

    Ratings & Reviews:

    • on June 04, 2011

      45

      Hearty and flavorful :) I added a bit of feta on top, 2/3 of the way through the baking. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2007

      45

      Great recipe! The only change I made was having grated cheddar instead of parmesan on top of it. Obviously it will give the dish a taste that is more mild than with parmesan, but it was nice. We're definitely going to cook this again, and have it both as a main dish, and together with spicy chicken. Thanks so much for sharing! By the way: The seasoning was fantastic, I loved the combination of tarragon, curry and basil!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2006

      35

      im sorry i found this a bit mushy and not very appealing, dh liked it though

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Baked Lentils and Vegetables

    Serving Size: 1 (192 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 163.4
     
    Calories from Fat 36
    22%
    Total Fat 4.0 g
    6%
    Saturated Fat 1.1 g
    5%
    Cholesterol 3.6 mg
    1%
    Sodium 275.8 mg
    11%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 10.4 g
    41%
    Sugars 4.5 g
    18%
    Protein 10.3 g
    20%

    The following items or measurements are not included:

    vegetable stock

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