Carrot Lentil Casserole

10 Servings

Ingredients

1 large onion, chopped
1.5 cups finely chopped carrots (about 2 large carrots)
3/4 cup dry lentils
3/4 cup brown rice, uncooked
1 large green bell pepper, chopped
15 oz can of no salt added tomato sauce
14.5 oz can of no salt added diced tomatoes, undrained
1.5 tsp garlic powder
1 tsp ground thyme
1 tsp dried basil
1 tsp ground oregano
1/2 tsp ground sage
1/2 tsp salt
1.5 cups low sodium vegetable broth
5 oz shredded part-skim mozzarella cheese

Directions

1. Combine all ingredients except for the shredded cheese in a 4 or 5 quart Crock Pot.
2. Cover and cook on high for about 6-7 hours.
3. Sprinkle each serving with about 2 Tbsp (0.5 oz) of shredded cheese.

Nutrition: 1/10 of recipe (including 0.5 oz of cheese) / Calories 177 / Total Fat 3.1 g / Saturated Fat 1.6 g / Cholesterol 9 mg / Sodium 312 mg / Carbohydrates 29.1 g / Fiber 4.7 g / Sugar 5.4 g / Added Sugar 0 g / Protein 9.5 g

Recipe adapted from: Fix It and Forget It Lightly: Healthy Low-Fat Recipes for Your Slow Cooker (2004) by Phyllis Pellman Good