Ingredients

• 1 , 16 ounce
• 2 cups water
• 1 , 29 ounce
• 1 cup chopped carrots
• 1 cup chopped green bell pepper
• 1 cup chopped fresh mushrooms
• 1 cup chopped onion
• 0.5 cups chopped celery
• 2 teaspoons dried parsley
• 2 cloves garlic , minced
• 1 cup shredded reduced-fat Cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread lentils into a shallow 2-quart baking dish. Pour water over lentils, then add tomatoes, carrots, bell pepper, mushrooms, onion, celery, parsley, and garlic. Mix gently to combine. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole. Continue to bake until cheese is melted, about 5 minutes more.

Nutrition per serving