Baked Lentils with Mushrooms
Baked Lentils with Mushrooms might be a good recipe to expand your main course repertoire. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 14g of protein, 4g of fat, and a total of 302 calories. This recipe serves 6. A mixture of pepper, pre- mushrooms, lentils, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 8 minutes. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
Combine rice and 2 1/4 cups water in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed.
Combine 6 cups water and lentils in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender.
Drain, reserving 1 cup cooking liquid.
Heat oil in a nonstick skillet coated with cooking spray over medium-high heat.
Add carrot and mushrooms; saut 6 minutes or until mushrooms are lightly browned.
Combine lentils, reserved cooking liquid, mushroom mixture, tomatoes, and next 5 ingredients. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and bake at 400 for 30 minutes or until bubbly.
Remove bay leaf. Spoon lentil mixture over rice; sprinkle with cheese.