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4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 45.6
  • Total Fat: 1.6 g
  • Cholesterol: 5.0 mg
  • Sodium: 304.9 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.2 g

View full nutritional breakdown of Lentil-Rice Casserole calories by ingredient
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Lentil-Rice Casserole

Submitted by: SEWINGMEG
Lentil-Rice Casserole

Introduction

This is a dish you can use many ways!!! Eat it like a burrito, in place of taco meat on your tacos, as a dip for tortilla chips, or our favorite way is to put just a little in a soft flour taco with a little salsa and low fat sour cream. yummm... however you eat it, it is wonderful! Make it healthier with a whole wheat tortilla!! This is a dish you can use many ways!!! Eat it like a burrito, in place of taco meat on your tacos, as a dip for tortilla chips, or our favorite way is to put just a little in a soft flour taco with a little salsa and low fat sour cream. yummm... however you eat it, it is wonderful! Make it healthier with a whole wheat tortilla!!
Number of Servings: 12

Ingredients

    3/4 cup lentils
    1/2 cup rice
    3 1/2 cups water
    3 boullion cubes (chicken is our favorite, but vegetable boullion can be used for vegetarians)
    1/4 cup dried onion flakes
    1/2 teaspoon basil
    1/4 teaspoon oregano
    1/4 teaspoon thyme
    3/4 cup shredded 2 % cheddar cheese (this can be left out for a vegan)

Directions

Mix all ingredients (except cheese) together in a pot. Bring to a boil then turn down and let simmer until water is absorbed (about 45 min - 1 hour). When rice and lentils are mushy, take off heat, add cheese, then serve warm! There are so many ways to serve this simple dish!! Just be sure to log any other ingredients into your food tracker!! Let me know if you like it!

Number of Servings: 12

Recipe submitted by SparkPeople user SEWINGMEG.






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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    I make a simular mixture with lentils and brown rice for tocos and my husband who is strickly a meat type person; eats them up. - 2/9/10

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  • 2 of 2 people found this review helpful
    double the recipe and freeze half! Great for folks who have families or who need to plan ahead. - 1/26/10

    Reply from SEWINGMEG (9/6/10)
    Yes, this freezes well!!


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  • 2 of 2 people found this review helpful
    I make a variation of this that I got from a Sue Gregg cookbook. It's so yummy. We eat it in tacos or on a taco salad. Makes great burritos! - 1/7/10

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  • Incredible!
    1 of 1 people found this review helpful
    This is terrific! Pleased both vegetarians and non-veggies, is adaptable and delicious. I used French green lentils--they don't get as mushy as regular lentils--but I'd use regular lentils, too. Mmmm. . - 4/2/10

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  • Very Good
    1 of 1 people found this review helpful
    I really enjoyed this and y 2 girls loved it also. - 3/26/10

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  • Thanks for sharing. I look forward to giving it a try. It looks like it has gotten rave revues from everyone. - 3/8/12

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  • Tasty! I didn't have the herbs mentioned on hand, but used one large onion and some curry powder with a touch of chili sauce ('cause I like the spicy). I omitted the cheese, but topped with a dollop of low-fat greek yogurt. Very good! - 12/2/10

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  • 0 of 1 people found this review helpful
    I make this about once every 2 weeks with brown lentils and red rice, then put in single servings in the fridge. I take some out when I want a quick meal or snack, top with a bit of turkish yogurt, and it is quite addictive! - 3/22/10

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