St. Luke's University Health Network

Vegetarian Lentil Casserole

Vegetarian Lentil Casserole

Serves 8

  • 1 pound cooked lentils
  • 3/4 cup honey
  • 1/2 cup soy sauce
  • 2 teaspoons dry mustard
  • 1 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 1/2 cup chopped onion
  • 1/2 cup sliced carrot
  • 1/2 cup sliced celery
  • 3 tablespoons canola oil
  • 8 cups cooked white rice

Place lentils in 2 1/2-quart casserole. Combine honey, soy sauce, mustard, pepper and ginger in small bowl. Gently stir into lentils. Cook and stir onion, carrot and celery in oil in small skillet over medium-high heat until onion is translucent. Add to lentils. Cover and bake at 350ºF 45 minutes. Uncover and bake 15 minutes more. Serve over rice.

Source: The National Honey Board

Per Serving (excluding unknown items): 468 Calories; 6g Fat (11.4% calories from fat); 12g Protein; 93g, Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1044mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1 1/2 Other Carbohydrates.