Lentil and Rice Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 197.2
- Total Fat: 6.1 g
- Cholesterol: 16.9 mg
- Sodium: 883.6 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 5.2 g
- Protein: 10.2 g
View full nutritional breakdown of Lentil and Rice Casserole calories by ingredient
Introduction
Delicious and nutritional non-meat alternative. I even eat a leftover serving for breakfast! Delicious and nutritional non-meat alternative. I even eat a leftover serving for breakfast!Number of Servings: 6
Ingredients
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1 cup brown rice
1/2 cup dry lentils (I like using the red)
1 cup carrot slices
1 cup chopped onion
1 cup diced celery
1 1/2 cups sliced fresh mushrooms
1/2 can tomato paste
1 can tomato soup
1 cup Swiss cheese, shredded (optional)
1 Tbs. chili powder
1 tsp. salt
1/2 tsp. pepper
Directions
Cook brown rice in 2 cups water until tender and fluffy. Cook lentils in 1 cup water until tender.
Saute carrots, onion , celery and mushrooms in tomato paste and a small amount of water or vegetable broth until crisp-tender.
In a medium-large bowl, combine the cooked rice and lentils, sauted veggies, tomato soup,
chili powder, salt/pepper, and 3/4 cup of the cheese.
Bake at 350 degrees for 20 minutes. Add the remaining cheese and bake another 5 minutes until cheese melts.
Number of Servings: 6
Recipe submitted by SparkPeople user MSMITH51.
Saute carrots, onion , celery and mushrooms in tomato paste and a small amount of water or vegetable broth until crisp-tender.
In a medium-large bowl, combine the cooked rice and lentils, sauted veggies, tomato soup,
chili powder, salt/pepper, and 3/4 cup of the cheese.
Bake at 350 degrees for 20 minutes. Add the remaining cheese and bake another 5 minutes until cheese melts.
Number of Servings: 6
Recipe submitted by SparkPeople user MSMITH51.
Member Ratings For This Recipe
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AMARIE1971
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EVENSONG_89
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THATKINDA
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LATINA100
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MUDIWA
