Bring a Mediterranean taste to the table with this quick, delicious and easy to make recipe. As it bakes cut up some whole grain pita bread and toss a green salad for a nice-looking meal.

Jar of lentils with fresh tomato, onion and carrots.

Serves: 5

Serving size: 1 1/2 cups

Prep time: 5 minutes

Cook time: 65 minutes


1 cup lentils, rinsed
3/4 cup water
1/2 tsp. salt
1/4 tsp. black pepper, optional
1/2 cup chopped onion
1/4 tsp. garlic powder, optional
1 15-oz. can tomatoes, whole, crushed or diced
2 carrots, thinly sliced
1/2 cup shredded cheddar cheese


  1. Preheat oven to 350 degrees F.
  2. Wash your hands with soap and water.
  3. Scrub onion and carrot with a clean vegetable brush under running water. Wash the tops of cans before opening.
  4. Combine lentils, water, seasonings, onion and tomatoes. Place in a 2-quart casserole dish.
  5. Cover tightly with a lid or foil.
  6. Bake for 30 minutes. Remove from oven and add carrots. Stir. Cover and bake 30 minutes longer.
  7. Remove cover and sprinkle cheese on top, bake uncovered 5 minutes, until cheese melts.

Menu ideas:

Serve with a tossed salad and a slice of whole wheat bread or whole wheat pita bread.


Baked lentils, vegetables, and cheese make a complete vegetarian dinner in one dish.

Nutrition Facts Label Baked Lentils Casserole

Easy, Fun and Free Recipe Videos - Featuring ingredients commonly found in New Hampshire food pantries!

In just 2 minutes, UNH Extension's nutrition educators help you turn simple ingredients into delicious meals. Watch our YouTube video for making Baked Lentils Casserole.

Sources: USDA What's Cooking? USDA Mixing Bowl - University of Wisconsin, Cooperative Extension Service, Let's Make Meatless Meals


Nutrition Connections Teacher
Health & Well-Being Teacher
Phone: (603) 536-3720 ext. 103
Office: Cooperative Extension, Taylor Hall, Durham, NH 03824