Lentil Brown Rice Casserole
- Number of Servings: 8
Ingredients
Lentils, dried, 1.5 cup rinsedOnions, raw, 1 cup, choppedOlive Oil, 1/4 cupBrown Rice, medium grain, 3 cup cookedTomato Paste, 1 can (6 oz) Ketchup, 8 tbspMarjoram, dried, 1 tspSage, ground, 1 tspGarlic powder, 1 tspRed Ripe Tomatoes, 1/2 cup, chopped or slicedTomato Sauce, 3/4 cupGreen Peppers (bell peppers), 1 cup, chopped
Rinse the lentils and cook them in 3-4 cups water until soft (about 30 minutes). Drain excess liquid. Mash lentils slightly.
Meanwhile, chop onion and pepper, cooking them on a skillet with the oil until translucent or golden.
In a large bowl, combine mashed lentils with onions, peppers, rice, tomato paste, spices, chopped tomatoes, and tomato sauce until mixed well.
Press mixtured into a baking dish sprayed with non-stick cooking spray. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user LRIGEIKOH.
Meanwhile, chop onion and pepper, cooking them on a skillet with the oil until translucent or golden.
In a large bowl, combine mashed lentils with onions, peppers, rice, tomato paste, spices, chopped tomatoes, and tomato sauce until mixed well.
Press mixtured into a baking dish sprayed with non-stick cooking spray. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user LRIGEIKOH.
Nutritional Info Amount Per Serving
- Calories: 324.8
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 483.3 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 14.4 g
- Protein: 12.8 g
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