Savory Lentil Casserole

Savory Lentil Casserole

Savory Lentil Casserole


Makes 4 servings


1-1/4 cups uncooked dried brown or green lentils, sorted, rinsed and drained
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
8 ounces fresh shiitake or button mushrooms, sliced
2 tablespoons all-purpose flour
1-1/2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
4 ounces Canadian bacon, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 to 3 plum tomatoes, seeded and chopped


  1. Preheat oven to 400°F. Place lentils in medium saucepan; cover with enough water to come 1 inch above lentils. Bring to a boil over high heat. Reduce heat to low. Simmer, covered, 20 to 25 minutes until lentils are barely tender; drain.
  2. Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook and stir 5 minutes. Add mushrooms; cook and stir 10 minutes or until liquid is evaporated and mushrooms are tender. Sprinkle flour over mushroom mixture; stir well. Cook and stir 1 minute. Stir in beef broth, Worcestershire, vinegar, Canadian bacon, salt and pepper. Cook and stir until mixture is thick and bubbly.
  3. Grease 1-1/2-quart casserole. Stir lentils into mushroom mixture. Spread evenly in prepared casserole. Sprinkle with cheese. Bake 20 minutes.
  4. Sprinkle tomatoes over casserole just before serving. Garnish with thyme and Italian parsley, if desired.

Nutritional Information

Serving Size: 1/4 of total recipe
Calories 439
Calories from Fat 26 %
Total Fat 13 g
Saturated Fat 4 g
Cholesterol 26 mg
Carbohydrate 53 g
Fiber 21 g
Protein 31 g
Sodium 1243 mg

Dietary Exchange

Starch 3-1/2
Meat 3
Fat 1/2

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