Lentil and Brown Rice Casserole

1 1/2 cups dry red lentils
1 1/2 cups dry brown rice
2 medium onions, chopped (about 1 cup)
6 cups vegetable stock
28 oz. can diced or crushed tomatoes
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 to 1 teaspoon Aleppo or red pepper flakes
11 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.