Lentil and Brown Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 180.8
  • Total Fat: 6.8 g
  • Cholesterol: 19.8 mg
  • Sodium: 873.9 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 4.7 g
  • Protein: 10.0 g

View full nutritional breakdown of Lentil and Brown Rice Casserole calories by ingredient
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Number of Servings: 6


    Lentils, 1 cup
    *Brown Rice, medium grain, 1 cup
    Onions, raw, 2 cup, chopped (remove)
    Cheddar Cheese, 1 cup, shredded
    Sun Dried Tomatoes, 4 piece
    Water, tap, 28 fl oz
    Oregano, ground, 1 tsp
    Basil, 1 tsp
    Thyme, ground, 1 tsp
    Sage, ground, .25 tsp
    Garlic powder, .5 tsp
    Salt, 1 tsp
    fresh ground black pepper
    Soy sauce (tamari), 2 tbsp
    Water, tap, .25 cup


This can easily be made ahead in the morning baked in the oven using the delayed start/stop function!


-Heat the sundried tomatoes in 1/4 cup water in microwave until plump. Cool slightly and chop, reserving liquid

Combine lentils, onions, rice, herbs, cheese and sun-dried tomatoes in a 2 qt casserole dish. Moisten with reserved soaking liquid and combine well.

Add tamari and water and stir.

Bake at 350 deg F for 90 minutes, until liquid is absorbed and lentils and rice are tender.

Serving Size: Makes 6 1-1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user HMELIKIAN.

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