Recipe by Shane
"Easy and healthy casserole!"
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1 (16 ounce) package
1 (29 ounce) can
chopped green bell pepper
chopped fresh mushrooms
shredded reduced-fat Cheddar cheese
This was very good, but made so much I had to give it away. I had to use a 3 qt dish since it would not fit in the 2 qt as stated. If I make it again I will only use 1/4 of the recipe. Probably enough in this recipe to feed at least 12 people as a side dish.
It was awful, their was no flavor and the lentils were not cooked. So I dumped it in a pot on the stove and added tomato sauce, water, salt and pepper, cumin, and hot sauce. I let it cook for another hour and they taste much better, but I probably will not be making this recipe again.
This recipe was awesome! I used red lentils and added both fresh parsley and basil leaves. The next morning my husband and I incorporated some of our leftovers in our scrambled eggs for a nice twist to breakfast. I will definitely be making this recipe again.
I loves this recipe. It was absolutely delicious and one of the healthiest things I could possibly make. IT was kind of like lentil soup without the water and in a pan but it was so good!
Great recipe! I made some changes because i really like spices, add cumin and turmeric. My daugther and husband approved it. Also instead cheddar cheese I used Monterrey!
It was very yummy. Like chunky spaghetti with lintels instead of noodles.
Thought it was excellent. We did add some cumin to the mix. And we thought the quantity was just right. Since there are only two of us, we almost always make recipes like this as a two meal dish. That way if we do like the dish, we have a second meal in the freezer. If we don't, we think of ways to improve the dish when we use the frozen portion. Next time we may add curry to the recipe and see how we like that.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 18
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