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Cheesy Roasted Lentil and Veggie Casserole
THE FOUNTAIN AVENUE KITCHEN12Ingredients
65Minutes
280Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup dry lentils (rinsed, I prefer brown lentils in this recipe)
- 1 head cauliflower (not more than 2 pounds, cored and chopped into bite-size florets)
- 8 oz. mushrooms (halved or quartered depending on size)
- 2 cups kale leaves (lightly packed, chopped)
- 1 small onion (peeled and coarsely chopped)
- 3 eggs (lightly beaten)
- 2 Tbsp. milk
- 1/2 tsp. dried thyme leaves (or 1/4 teaspoon if using ground thyme)
- freshly ground pepper
- kosher salt
- 1 large tomato (sliced and halved, or 1/2 – 3/4 cup grape tomatoes, halved)
- 1 cup sharp cheddar cheese (grated)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium330mg14% |
| Potassium980mg28% |
| Protein21g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber13g52% |
| Sugars5g |
| Vitamin A80% |
| Vitamin C130% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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