Wendy's Lentil & Brown Rice Casserole


4.7 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 142.4
  • Total Fat: 3.0 g
  • Cholesterol: 7.5 mg
  • Sodium: 183.3 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 8.5 g

View full nutritional breakdown of Wendy's Lentil & Brown Rice Casserole calories by ingredient
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Introduction

From La Dolce Vegan - Sarah Kramer From La Dolce Vegan - Sarah Kramer
Number of Servings: 6

Ingredients

    3/4 cup dried red lentils
    3/4 cup brown rice
    1 med onion, chopped
    3 cups vegetable stock
    1 14 ox can crushed tomatoes
    1/2 tsp dried basil
    1/2 tsp dried oregano
    3/4 cup cheese, grated, optional

Directions

Combine ingredients except cheese and bake covered at 350 for 1.5 hours. Add cheese and brown uncovered until melted.

2 large or 4 small servings.

Number of Servings: 6

Recipe submitted by SparkPeople user PHLOXY.

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Member Ratings For This Recipe


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    Delicious............... - 7/2/20

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    Very Good
    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. - 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. - 2/28/13

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    Very Good
    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. - 3/29/12

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    Incredible!
    This couldn't be easier or tastier! I had to make some substitutions because my cupboards were not as full as I thought, but the recipe is solid. I imagine a few spice tweaks to make it more Italian, more Mexican... would also be a great filling for wraps or tacos. Thank you for sharing it!! - 2/9/12

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