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Lentil Casserole
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Description
A warm, hearty, gluten and dairy free casserole that’s cheap, simple and perfect with rice!
Ingredients
- 1-¾ cup Green Lentils
- ½ cups Water
- 2 cups Diced Tomatoes (canned)
- 1 teaspoon Garlic Powder
- 1 teaspoon Sage
- 1 teaspoon Thyme
- 1 teaspoon Marjoram
- 1 whole Diced Onion
- 2 whole Chopped Carrots
- 3 cups Shredded Cheese
Preparation
Rinse lentils. Put them in a large bowl and let them soak in 1/2 cup water. Add diced tomatoes with the liquid. Add the spices and chopped onion. Let is sit for 10 minutes for lentils to absorb the liquid.
In the meantime, preheat your over to 350 degrees and chop your carrots and shred the cheese. Set aside.
Pull out a 9×13 inch baking dish, toss in the lentil mix and cover with tin foil. Bake for 30 minutes at 350 degrees.
After the 30 minutes, pull it out, mix in the carrots then sprinkle the cheese over top. Cover again and return to oven for 40 minutes.
Enjoy!
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