Lentil and Brown Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 cups dry red lentils1 1/2 cups dry brown rice2 medium onions, chopped (about 1 cup)6 cups vegetable stock28 oz. can diced or crushed tomatoes1 tablespoon dried basil1 teaspoon dried oregano1/2 to 1 teaspoon Aleppo or red pepper flakes11 oz. rice cheese, shredded (I use Lisanatti pepper jack style)
Combine all ingredients except the cheese in a large soup or stock pot. Bring to a boil and reduce heat. Cover, and maintain a low simmer, stirring often until most of the liquid is absorbed and the mixture is thick enough to hold together.
Carefully transfer the lentils and rice into a 9 x 14 baking dish and spread evenly. Top with the shredded cheese and bake at 350 degrees until the cheese is melted, about 10 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user VITAMINJ.
Carefully transfer the lentils and rice into a 9 x 14 baking dish and spread evenly. Top with the shredded cheese and bake at 350 degrees until the cheese is melted, about 10 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user VITAMINJ.
Nutritional Info Amount Per Serving
- Calories: 206.0
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 916.6 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 6.4 g
- Protein: 13.8 g
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