Lentil and Rice Casserole

This recipe is so easy to assemble but takes a while to bake. Make it on a lazy weekend day or a snow day. This lentil casserole is full of protein and iron and is a hearty dish. It pairs well with a side salad and a chunk of crusty whole wheat bread.


  • 1/2 Cup brown rice
  • 3/4 Cup green lentils, rinsed
  • 3 Cups vegetable broth
  • 1 Small onion, chopped
  • 1 Clove garlic, minced
  • 1 Teaspoon Italian seasoning
  • Three quick shakes of red pepper flakes, optional
  • Pepper to taste
  • 1/2 Cup shredded cheddar cheese, optional

Combine all ingredients in a oval baking dish with deep edges. Cover with lid or foil and bake at 350 F for 1 hour and 10 minutes. Remove lid and sprinkle cheese evenly over the top. Turn the oven off, put the uncovered dish back in the cooling oven to melt and brown the cheese (approximately 15 minutes).

Note: Feel free to add new veggies like mushrooms, carrots, or celery. Add whatever you have on hand.

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