Lentil Casserole

Lentil Casserole


"Easy and healthy casserole!"
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1 h 55 m servings 277 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.


  • Cook's Note:
  • Colby cheese can be used in place of Cheddar cheese.

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Read all reviews 25
  1. 28 Ratings

Most helpful positive review

This was awesome! I left out the carrots and celery and did not top with cheese. It was delicious. The next day I smashed some into patties added some spices and fried them - and the day afte...

Most helpful critical review

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 an...

Most helpful
Most positive
Least positive

This was awesome! I left out the carrots and celery and did not top with cheese. It was delicious. The next day I smashed some into patties added some spices and fried them - and the day afte...

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. Probabl...

I did not expect to like this at all but wanted to make something with green lentils. So glad I tried it! As well as original ingredients, I tweaked recipe with 2 tsp each: cumin, turmeric, then...

This recipe was easy and tasty! As some people suggested I added turmeric and cumin, and I added some fresh coriander on the top which was great.

My wife scoffed, said I'd gone vegan. She loved it so today I made more. Added a little maple syrup and cinnamon and used a little jalapeño as I was out of onions. A house fav!

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...

This is a great basic recipe. It is very flexible. I used tomatoes with green chiles because I did not have green pepper on hand. Then I decided to go with a southwestern flare and added 1 tsp ...

Loved it! Made it just as is. Will be making 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!

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