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Ingredientes
- 1 (16 OUNCE) PACKAGE DRY LENTILS
- 2 CUPS WATER
- 1 (29 OUNCE) CAN CRUSHED TOMATOES
- 1 CUP CHOPPED CARROTS
- 1 CUP CHOPPED GREEN BELL PEPPER
- 1 CUP CHOPPED FRESH MUSHROOMS
- 1 CUP CHOPPED ONION
- 1/2 CUP CHOPPED CELERY
- 2 TEASPOONS DRIED PARSLEY
- 4 CLOVES GARLIC, MINCED
- 2 TEAS. CUMIN
- 2 TEAS. TURMERIC
- 2 TEAS. SALT
- 1 1/2 CUP HONEY OR MAPLE SYRUP
- 2 TEASPOONS ITALIAN SEASONING
- 1 TO 2 CUPS SHREDDED CHEDDAR CHEESE ON TOP AS NEEDED TO COVER THE TOP
- IF AVAILABLE, SPRINKLE FRESH BASIL & PARSLEY LEAVES ON TOP.
Direcciones
- PREHEAT OVEN TO 375 DEGREES F
- 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 AND MIX IN SEASONINGS.
- SPRINKLE FRESH BASIL & PARSLEY LEAVES & NUTRITIONAL YEAST ON TOP.
- COVER DISH WITH ALUMINUM FOIL.
- BAKE IN THE PREHEATED OVEN UNTIL LENTILS ARE TENDER, 1-1/2 HOURS.
- REMOVE ALUMINUM FOIL AND SPRINKLE CHEDDAR CHEESE OVER CASSEROLE; BAKE UNTIL CHEESE IS MELTED, ABOUT 5 MINUTES.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 8 servings | |
| Calories 453 | |
| Calories from Fat 12 | 3% |
| Total Fat 1.36g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 174mg | 7% |
| Potassium 1042mg | 30% |
| Total Carbs 98.95g | 26% |
| Dietary Fiber 20.7g | 69% |
| Sugars 55.42g | 37% |
| Protein 17.64g | 28% |
