Baked Lentil Casserole | UNL Food | Nebraska

Ingredients

• 1 cup lentils* (rinsed)
• ¾ cup water
• ½ teaspoon salt (optional)
• ¼ teaspoon black pepper (optional)
• ¼ teaspoon garlic powder (optional)
• 1 teaspoon chili powder (optional)
• ½ cup onion, scrubbed with clean vegetable brush under running water, chopped
• 1 (14 ounce) can "no salt added" diced tomatoes
• 2 carrots, scrubbed with clean vegetable brush under running water, shredded
• ½ cup shredded Cheddar cheese