| Yield |
|---|
| 1 cup | lentils (rinsed) |
| 3⁄4 cups | water |
| 1⁄2 teaspoon | salt |
| 1⁄4 teaspoon | pepper (optional) |
| 1⁄2 cup | onion (chopped) |
| 1⁄4 teaspoon | garlic powder (optional) |
| 1 can | tomatoes (16 ounces) |
| 2 | carrot (thinly sliced) |
| 1⁄2 cup | cheddar cheese, shredded |
1. Combine lentils, water, seasonings, onion, and tomatoes.
2. Place in 2 quart casserole dish.
3. Cover tightly with lid or foil.
4. Bake at 350 degrees for 30 minutes.
5. Remove from oven and add carrots. Stir.
6. Cover and bake 30 minutes longer.
7. Remove cover and sprinkle cheese on top.
8. Bake, uncovered 5 minutes, until cheese melts.
Per recipe: $3.49
Per serving: $0.70
University of Wisconsin, Cooperative Extension Service, Let’s Make Meatless Meals