Quail And Lentil Casserole Recipes

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BAKED LENTIL CASSEROLE



Baked Lentil Casserole image

The herbs added to this casserole make it so flavorful. Add a salad and you've got a healthy, delicious, meat-free dinner. Also works great as a side item.

Provided by AngelaTN

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

2 1/4 cups water
1 3/4 cups dry lentils, rinsed
1 cup onion, chopped
2 medium carrots, sliced thin
2 stalks celery, sliced thin
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
1 bay leaf
2 cups chopped fresh tomatoes
10 ounces 2% milk cheddar cheese, shredded

Steps:

  • Preheat oven to 350.
  • Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
  • Cover and bake for 45 minutes.
  • Remove from oven and stir in tomatoes.
  • Recover and bake an additional 15 minutes.
  • Remove from oven and sprinkle with cheese.
  • Bake uncovered for 5 minutes or until cheese is melted.
  • Remove bay leaf before serving.

LENTIL CASSEROLE



Lentil Casserole image

Easy and healthy casserole!

Provided by Shane

Categories     Main Dish Recipes     Casserole Recipes

Time 1h55m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package dry lentils
2 cups water
1 (29 ounce) can crushed tomatoes
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped fresh mushrooms
1 cup chopped onion
½ cup chopped celery
2 teaspoons dried parsley
2 cloves garlic, minced
1 cup shredded reduced-fat Cheddar cheese

Steps:

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

Nutrition Facts : Calories 277.4 calories, Carbohydrate 46.4 g, Cholesterol 3 mg, Fat 2 g, Fiber 20.4 g, Protein 20.5 g, SaturatedFat 0.8 g, Sodium 245 mg, Sugar 3.5 g

BROWN RICE AND LENTIL CASSEROLE



Brown Rice and Lentil Casserole image

This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette"

Provided by ladypit

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 cups chicken broth or 3 cups vegetable broth
3/4 cup lentils
1/2 cup brown rice
3/4 cup chopped onion
1 teaspoon italian seasoning
1/4 teaspoon garlic powder (I use more)
1 cup grated cheese (cheddar or a blend is preferable)

Steps:

  • Preheat the oven to 300 degrees.
  • Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
  • Cover with foil and bake for 1 hour 10 minutes.
  • Then remove the foil, add the cheese, and bake for an additional 20 minutes.

Nutrition Facts : Calories 176, Fat 5.9, SaturatedFat 3.2, Cholesterol 12.1, Sodium 557.7, Carbohydrate 20.9, Fiber 2.9, Sugar 1.8, Protein 9.9

QUAIL AND LENTIL CASSEROLE



Quail and Lentil Casserole image

Provided by Marian Burros

Categories     dinner, casseroles, one pot, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

1 heaping cup dried lentils, rinsed
6 quail, halved
Salt to taste
Freshly ground pepper to taste
3 or 4 tablespoons flour
1 tablespoon unsalted butter
2 tablespoons olive oil
4 slices bacon, cut into small pieces
1 medium onion, finely chopped
2 large cloves garlic, minced
1 tablespoon fresh thyme leaves
1 pound ripe plum tomatoes, chopped
1 gallon chicken stock
1/2 cup dry red wine Additional thyme for garnish, optional

Steps:

  • Pour boiling water over the lentils in a bowl, and set aside for 30 minutes. Drain well.
  • Season the quail with salt and pepper and dredge lightly with flour.
  • Heat the butter and oil in a large saute pan, and brown the quail all over. Set the birds aside.
  • Add the bacon, and cook until it is crisp. Drain, and pat dry.
  • Add the onion, garlic and thyme, and cook gently until the onion has softened.
  • Add the tomatoes, drained lentils, stock and wine, and season with salt and pepper. Cover, and simmer for 5 minutes. Uncover, and simmer for an additional 20 minutes, until the lentils are tender.
  • Add the quail, and simmer, in covered pan, for 10 to 15 minutes longer or until the quail are cooked and the lentil mixture has thickened.
  • Serve directly from the pan, and sprinkle with additional herbs for garnish, if desired.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 22 grams, Carbohydrate 54 grams, Fat 36 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 10 grams, Sodium 2119 milligrams, Sugar 14 grams, TransFat 0 grams

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