Thanksgiving Lentil Bake Recipes

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THANKSGIVING LENTIL BAKE



Thanksgiving Lentil Bake image

This vegan thanksgiving lentil nake is the perfect plant based main. It is rich, savoury, delicous and creamy all in one. The deep flavours of the lentil mushroom filling complements the creamy, sweet potato mash. A real winner for vegan thanksgiving lunch.

Provided by Gillian Edwards

Categories     Uncategorized

Time 2h30m

Number Of Ingredients 17

4 large sweet potatoes
400g green lentils (precooked)
250g chestnut mushrooms
3 cloves of garlic
2 celery sticks
1 large sprig of rosemary
2 tbsp of dried mixed herbs
1 red onion
1 cup of frozen veg eg peas
3 carrots
3 tablespoons passata
1 tsp miso paste
1 tsp tamari
1 tsp balsamic glaze
20mls water (approx)
Sprinkle of nooch
1 tsp vegan butter

Steps:

  • Preheat oven to 180c
  • Wash and roughly chop sweet potatoes. Place in an oven proof dish and coat in oil, salt and pepper.
  • Place in oven and roast for approx. 40 minutes until or cooked through
  • While the potatoes are cooking, commence with the filling. Saute the red onion and garlic. Add the chopped celery and chopped mushrooms and stir through passata.
  • Cook for around 2 minutes before adding the green lentils, miso paste, balasamic glaze, tamari and dried herbs. Add the fresh, chopped rosemary. Add a little water to ensure it's not sticking to the pan,.
  • Allow this to simmer for around 30 minutes, stirring throughout to ensure it is not sticking. If using uncooked lentils you will need to adjust the time and volume of liquid accordingly.
  • Remove sweet potatoes from oven and once not too hot, scoop into a bowl and mash with vegan butter.
  • Start to layer your lentil bake pie! Add the lentil layer to an ovenproof dish, top with chosen vegetables as your next layer.
  • Spread the sweet potato mash on top. Pop in the ovebn and cook for around 40 minutes.
  • Once removed, allow around ten minutes for it to cool slight before serving. Garnish with nutritional yeast and a fresh sprig of rosemary if desired.

Nutrition Facts : Calories 257 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 2 grams fat, Fiber 13 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 338 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

LENTIL AND MIXED-VEGETABLE CASSEROLE



Lentil and Mixed-Vegetable Casserole image

Enjoy this lentils and veggie casserole sprinkled with cheese - a hearty slow-cooked dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 8

Number Of Ingredients 6

1 pound dried lentils (2 cups), sorted and rinsed
2 cans (14 1/2 ounces each) ready-to-serve vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag (16 ounces) frozen broccoli, cauliflower and carrots, thawed and drained
1 can (10 3/4 ounces) condensed golden mushroom soup

Steps:

  • Mix lentils, broth, salt and pepper in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on low heat setting 2 to 2 1/2 hours or until lentils are tender.
  • Stir in vegetables and soup.
  • Cover and cook on low heat setting about 30 minutes or until vegetable are tender.

Nutrition Facts : Calories 185, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 880 mg

TURKEY, LENTIL CASSEROLE



Turkey, Lentil Casserole image

Provided by Florence Fabricant

Categories     dinner, weekday, casseroles, one pot, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons cooking oil
1 cup chopped onion
1 medium green pepper, chopped
1 cup sliced mushrooms
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
2 teaspoons ground cumin
3 cups cooked turkey, preferably dark meat, cut in one-inch cubes (chicken or leftover meat or sausage may be substituted)
4 cups boiling stock or water
Salt and freshly ground black pepper
2 cups dried lentils
1/2 cup bread crumbs
2 tablespoons butter

Steps:

  • Heat oil in a heavy two-and-a-half- to three-quart casserole. Add onion and green pepper and saute until tender. Add mushrooms and cook, stirring, until mushrooms are moist. Stir in garlic and ginger and continue to cook several minutes longer.
  • Stir in cumin. Add turkey and one cup of the stock or water and stir gently to combine the ingredients. Season with salt and pepper.
  • Add lentils and remaining stock or water. Bring to a boil, reduce heat, cover and simmer until the lentils are tender, about 45 minutes to one hour. Remove from heat.
  • Preheat broiler. Uncover casserole and sprinkle bread crumbs over the top. Dot with butter. Place under the broiler just until the top is slightly browned. Serve at once.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 655 milligrams, Sugar 5 grams, TransFat 0 grams

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

SOUTHERN TURKEY AND LENTIL CASSEROLE



Southern Turkey and Lentil Casserole image

Bacon and black-eyed peas offer a little southern inspiration for a homey turkey casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 5

Number Of Ingredients 10

4 slices bacon, cut into 1/2-inch pieces
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup dried lentils (8 oz), sorted, rinsed
1 can (15 oz) black-eyed peas, drained, rinsed
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups 1/2-inch cubes cooked turkey or chicken
2 tablespoons chili sauce
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch nonstick skillet, cook bacon, carrots and onion over medium heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in lentils. Cook 3 minutes, stirring occasionally.
  • Spoon mixture into baking dish. Stir in black-eyed peas, tomatoes, broth, turkey and chili sauce.
  • Cover with foil; bake 1 hour to 1 hour 10 minutes or until liquid is absorbed. Sprinkle with parsley.

Nutrition Facts : Calories 380, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1/2, Fiber 12 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

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