Lentil, Vegetable and Brown Rice Casserole

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 145.0
  • Total Fat: 2.6 g
  • Cholesterol: 13.7 mg
  • Sodium: 246.7 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 5.3 g
  • Protein: 6.9 g

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


This casserole is a complete, delicious and filling meal. This casserole is a complete, delicious and filling meal.
Number of Servings: 16


    * Lentils, 3 cup
    * *Brown Rice, long grain, 2 cup
    * Egg, fresh, 1 large
    * Croutons, seasoned, 3 cup
    * Peas, fresh, 1.5 cup
    * Sweet Corn, Fresh, 1.5 cup
    * Yellow Peppers (bell peppers), .5 pepper, medium
    * *Peppers, sweet, red, fresh, .5 medium
    * Green Peppers (bell peppers), 0.75 cup, chopped
    * Mushrooms, fresh, 7 medium
    * Jalapeno Peppers, 3 pepper
    * Garlic powder, 1 tsp
    * Salt, 1 tsp
    * Onions, raw, 1 medium


Preheat oven to 350 degrees
Cook the lentils for 30 minutes. Mash slightly and set aside.
Cook the brown rice.
Saute in cast iron skillet with .5 teaspoon olive oil in this order:onion,mushrooms,jalapenos,peppers,garlic powder,peas, corn, and salt.
In a large bowl. break up croutons. Add sauted vegetables and stir. Beat egg and then add and stir.Add lentils and stir. Add brown rice and stir.
spread contents onto well oiled,(use the remaining olive oil), casserole dish. Cover with foil and cook for 50 minutes. Remove foil and cook for 15 minutes. Remove from oven and let sit for 10 minutes. Serve and enjoy.

Makes 16 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user CHRISTMASRAIN.