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Carrot Lentil Casserole |
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| Yield: 5 Servings | |
| 108 Calories | 0.6 Grams Fat |
| Amount: | Ingredients: |
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1/4 cup |
Onion, chopped |
| 1/3 cup | Carrots (frozen, raw, or shredded) |
| 1/3 cup |
Dry Lentils, rinsed |
| 1/3 cup | Uncooked Brown Rice |
| 1/3 cup | Green Pepper, chopped |
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1/8 tsp |
Dried Thyme |
| 1/8 tsp | Dried Basil (or double the amount fresh chopped) |
| 1/8 tsp | Oregano |
| Dash | Salt |
| Dash | Rubbed Sage |
| 1 Clove |
Minced Garlic |
| ¾ cup & 2 Tbsp | Water |
| 1 tsp | Vegetable Base |
| ¾ cup | Diced Tomatoes with juice |
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In baking pan coated with cooking spray, combine all ingredients. Cover and bake at 300 degrees until the liquid is absorbed and lentils and rice are tender (about 1 ½ hours). |
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