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Easy Lentil Casserole

Orange juice enlivens this simple, nutritious oh-so-easy recipe.  I use a homemade stock with about a half teaspoon of salt added.  If using canned stock, dilute with additional water.

Makes: 6 cups / 4 servings

2             cups dry lentils, uncooked
1             cup brown rice, uncooked
1             cup frozen sliced carrots
6             cups vegetable stock
1             cup orange juice
1             teaspoon canola or safflower oil
1             tablespoon parsley
1             teaspoon cumin

Crockpot Directions: Combine all ingredients into sprayed crockpot.  Set at High for 2 to 2 1/2 hours or at Low for 3 1/2 to 4  hours.

Conventional Oven:  In a large casserole dish, combine all ingredients.  Bake at 350 degrees F for approximately 2 to 2½ hours, or until lentils are done.   Stir and check liquid level after 1½ hours.

Nutrient Analysis: 1 serving/ 1-1/2 cups: 275 Calories, 14 g Protein, 45 g Carbohydrate, 3 g Fat, 0 mg Cholesterol, 8 g Fiber, 150 mg Sodium, 43 mg Calcium, 4 mg Iron

Exchanges: 1 Vegetable, 2 Starches, 1 Protein      Carb Choices: 3 carb choices