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Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 142.4
  • Total Fat 3.0 g
  • Saturated Fat 1.6 g
  • Polyunsaturated Fat 0.1 g
  • Monounsaturated Fat 0.1 g
  • Cholesterol 7.5 mg
  • Sodium 183.3 mg
  • Potassium 339.3 mg
  • Total Carbohydrate 22.0 g
  • Dietary Fiber 4.1 g
  • Sugars 0.0 g
  • Protein 8.5 g
  • Vitamin A 13.5 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 9.0 %
  • Vitamin C 14.1 %
  • Vitamin D 0.0 %
  • Vitamin E 2.1 %
  • Calcium 13.6 %
  • Copper 12.4 %
  • Folate 15.3 %
  • Iron 10.9 %
  • Magnesium 9.2 %
  • Manganese 15.3 %
  • Niacin 8.3 %
  • Pantothenic Acid 3.8 %
  • Phosphorus 7.8 %
  • Riboflavin 3.5 %
  • Selenium 1.8 %
  • Thiamin 8.6 %
  • Zinc 5.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Wendy's Lentil & Brown Rice Casserole

View the full Wendy's Lentil & Brown Rice Casserole Recipe & Instructions
Submitted by: PHLOXY

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Wendy's Lentil & Brown Rice Casserole

42 calories of Rice, FRAFT, Minute Rice, Brown, (0.13 cup)

35 calories of Cabot Vermont 50% Light Cheddar Cheese, (0.50 oz)

30 calories of Lentils, (0.13 cup)

21 calories of Crushed Tomatoes, (66.67 grams)

10 calories of Onions, raw, (0.17 cup, chopped)

4 calories of Soup, bouillon cubes and granules, low sodium, dry, (0.33 teaspoon)

0 calories of Oregano, ground, (0.09 tsp)

0 calories of Basil, (0.33 tbsp)


Nutrition & Calorie Comments  

I found it a little bland, probably because I used low sodium broth. I'll add salt next time. But my husband and five-year-old loved it and it was very easy to make! I like it with extra tomatoes, too. Submitted by:
ONELESSPOUND

(11/2/13)
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Make sure you change calories if you calorie count. Pretty sure the calories listed for the lentils and brown rice are for COOKED amounts. 3/4 cups of both equal 1.5 cups cooked. Submitted by:
WCIVALLEYGIRL

(2/28/13)
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I feared this might be a bit bland, so I added some fresh garlic,salt & pepper when baking. It still lacked flavor, so I'll have to figure out more veggies & herbs to add some zip to it next time. Also, after 90 minutes my lentils & rice were still pretty firm & the dish was still soupy. Submitted by:
STRINGI719

(3/29/12)
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