Vegetarian

Lentil and Root Vegetable Casserole is for Dinner.

Lentil and Root Vegetable Casserole takes 15 minutes to prepare.

Lentil and Root Vegetable Casserole takes 55 minutes to cook.

Lentil and Root Vegetable Casserole makes 8 servings.

The ingredients for Lentil and Root Vegetable Casserole are:

3tbsp. extra-virgin olive oil
1/2 lb rutabaga, peeled and diced
1/2 lb parsnips, peeled and diced
1/2 lb carrots, peeled and diced
2 celery stalks, chopped
2 cups finely chopped onions
3/4 cup dried brown or orange lentils
2 garlic cloves, minced
1 (14 oz.) can whole tomatoes with liquid
2 1/2 cups vegetable stock
salt and freshly ground black pepper to taste
2 tsp. fresh lemon juice
2 tbsp. finely chopped Italian parsley, to garnish

Here is how you make Lentil and Root Vegetable Casserole:

In a large, heavy-based saucepan or Dutch oven, heat oil over medium heat. Add rutabaga, parsnips, carrots, celery, and onions. cook fo r5 minutes, stirring occasionally. Add lentils and garlic and cook for another 5 minutes, stirring often. Add tomatoes, stock, and salt and pepper. Bring to a boil, reduce heat, cover, and simmer for 30-45 minutes, until lentils are soft. Stir in lemon juice. Serve in bowls and garnish with parsley.The recipe says it serves 4, but we got 8 servings out of it.Number of Servings: 8Recipe submitted by SparkPeople user KIMREX.

The nutritional information for Lentil and Root Vegetable Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 143.1

• Total Fat: 5.7 g
• Cholesterol: 0.0 mg
• Sodium: 298.0 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 5.6 g
• Protein: 3.9 g

The dietary needs meet for Lentil and Root Vegetable Casserole is Vegetarian