Lentil Brown Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

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

I based this on Coach Nicole's "Vegetarian 'Meat' Loaf" - but added green bell peppers, and changed the number of servings from 10 to a heartier portion of 8 servings. I'm also marking it as Gluten Free, so that it can be more easily found by other Celiac's. I based this on Coach Nicole's "Vegetarian 'Meat' Loaf" - but added green bell peppers, and changed the number of servings from 10 to a heartier portion of 8 servings. I'm also marking it as Gluten Free, so that it can be more easily found by other Celiac's.
Number of Servings: 8

Ingredients

    Lentils, dried, 1.5 cup rinsed
    Onions, raw, 1 cup, chopped
    Olive Oil, 1/4 cup
    Brown Rice, medium grain, 3 cup cooked
    Tomato Paste, 1 can (6 oz)
    Ketchup, 8 tbsp
    Marjoram, dried, 1 tsp
    Sage, ground, 1 tsp
    Garlic powder, 1 tsp
    Red Ripe Tomatoes, 1/2 cup, chopped or sliced
    Tomato Sauce, 3/4 cup
    Green Peppers (bell peppers), 1 cup, chopped

Directions

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.

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