Vegetarian

Vegetable and Lentil Casserole SBD Phase 1 is for Dinner.

Vegetable and Lentil Casserole SBD Phase 1 takes 20 minutes to prepare.

Vegetable and Lentil Casserole SBD Phase 1 takes 50 minutes to cook.

Vegetable and Lentil Casserole SBD Phase 1 makes 8 servings.

The ingredients for Vegetable and Lentil Casserole SBD Phase 1 are:

1 T olive oil
2 leeks, sliced
4 cloves garlic, crushed
4 celery ribs, chopped
1 small rutabaga, 1/4" dice
3/4 cup whole brown or green lentils
28 oz can tomatoes, diced
1 T fresh thyme
1 T fresh marjoram
3 3/4 cup veg stock
salt and pepper to taste

Here is how you make Vegetable and Lentil Casserole SBD Phase 1:

Serves 8 - 1 cup servingsSlow cooker - put all ingredients in the slow cooker. Cook on low 8 hours or high 4 hours.Stovetop/oven - stovetop to oven pot with lid required.Preheat oven to 350 F. Meanwhile on stovetop heat pan on high 1 minute, reduce heat to medium and add olive oil. Add leeks, garlic and celery and cook about 3 minutes to bring out flavours. Add the rest of the ingredients except corn starch. Stir well, bring to boil stirring occasionally. Remove from stove top, cover (either with a lid or tinfoil) and bake about 50 minutes or until vegetables and lentils are tender. Stir a couple of times during baking to make sure everything is baked evenly. Serve with Mock Corn Bread and a side saladNumber of Servings: 8Recipe submitted by SparkPeople user GALEBM.

The nutritional information for Vegetable and Lentil Casserole SBD Phase 1 is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 65.7

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 399.7 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 2.9 g
• Protein: 2.2 g

The dietary needs meet for Vegetable and Lentil Casserole SBD Phase 1 is Low Carb