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Ingredients
US|METRIC
4 SERVINGS
- 2 cups lentils (cooked)
- 1/2 cup cashews (chopped)
- 4 slices whole wheat bread (chopped into small cubes & toasted)
- 1 1/2 cups vegetable broth
- 2 Tbsp. nutritional yeast
- 1 stalk celery (diced small)
- 1 onion (small)
- 3 Tbsp. olive oil
- 1 tsp. sage
- 1 tsp. marjoram
- 1 tsp. thyme
- 1 tsp. rosemary
- pepper (to Taste)
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Directions
- Preheat oven to 350 degrees.
- Spray a 8 or 9 inch square casserole dish with cooking spray.
- While lentils are cooking (if you don’t buy pre-cooked), saute celery and onion in the olive oil and toast the bread cubes in the oven.
- Mix well all ingredients in a large bowl.
- Spread into casserole dish, and bake uncovered for 45 minutes.
NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories700Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium500mg21% |
| Potassium1300mg37% |
| Protein36g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate86g29% |
| Dietary Fiber35g140% |
| Sugars7g |
| Vitamin A6% |
| Vitamin C10% |
| Calcium15% |
| Iron60% |
* 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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