Lentil and Brown Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Lentil and Brown Rice Casserole calories by ingredient

Number of Servings: 8


    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.