See Also: Savory Lentil Casserole(recipes)
Sweet and Savory Sausage Casserole(recipes)
Smoked Sausage and Lentil Casserole(recipes)
Savory(recipes)
savory(encyclopedia)
savory(dictionary)
lentil(encyclopedia)
lentil(dictionary)
lentil(medicine)
lentil(dictionary)

Savory Lentil Casserole (recipes)


Savory Lentil Casserole

Yield: Makes 4 servings



Ingredients:



1-1/4cups uncooked dried brown or green lentils, sorted, rinsed and drained

2tablespoons olive oil

1large onion, chopped

3cloves garlic, minced

8ounces fresh shiitake or button mushrooms, sliced

2tablespoons all-purpose flour

1-1/2cups beef broth

1tablespoon Worcestershire sauce

1tablespoon balsamic vinegar

4ounces Canadian bacon, minced

1/2teaspoon salt

1/2teaspoon black pepper

1/2cup grated Parmesan cheese

2to 3 plum tomatoes, seeded and chopped









Preparation:





1.Preheat oven to 400°F. Place lentils in medium saucepan; cover with enough water to come 1 inch above lentils. Bring to a boil over high heat. Reduce heat to low. Simmer, covered, 20 to 25 minutes until lentils are barely tender; drain.2.Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook and stir 5 minutes. Add mushrooms; cook and stir 10 minutes or until liquid is evaporated and mushrooms are tender. Sprinkle flour over mushroom mixture; stir well. Cook and stir 1 minute. Stir in beef broth, Worcestershire, vinegar, Canadian bacon, salt and pepper. Cook and stir until mixture is thick and bubbly.3.Grease 1-1/2-quart casserole. Stir lentils into mushroom mixture. Spread evenly in prepared casserole. Sprinkle with cheese. Bake 20 minutes.4.Sprinkle tomatoes over casserole just before serving. Garnish with thyme and Italian parsley, if desired.









Nutritional Information:







Serving Size: 1/4 of total recipe







Sodium

1243 mg







Protein

31 g







Fiber

21 g







Carbohydrate

53 g







Cholesterol

26 mg







Saturated Fat

4 g







Total Fat

13 g







Calories from Fat

26 %







Calories

439









Dietary Exchange:







Fat

1/2







Meat

3







Starch

3-1/2