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Green lentils on brown cloth on a wooden table with a brown wooden spoon.

Lentil and Rice Casserole

Adapted from Maine EFNEP
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Servings 4
Calories 236

Ingredients 

  • 3 cups Broth Chicken or vegetable; low-sodium
  • ¾ cup Lentils Dried Lentils
  • ½ cup Brown Rice Dry Brown Rice
  • ¾ cup Onion Chopped
  • 1 teaspoon Basil
  • 1 teaspoon Thyme
  • ½ teaspoon Oregano
  • 2 teaspoons Garlic Powder
  • ½ teaspoon Chili Powder
  • ½ cup Cheddar Cheese Grated

Equipment

  • Oven
  • Casserole Dish

Instructions

  • Preheat oven to 300°F.
  • Combine all ingredients in a casserole dish, cover with lid or foil, and bake for 1 hour.
  • Remove from oven, sprinkle cheddar cheese, return to oven uncovered, bake until cheese is bubbly- about 10 minutes.

Nutrition

Nutrition Facts
Lentil and Rice Casserole
Amount per Serving
Calories
 
236
Calories from Fat 54
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
15
mg
5
%
Sodium
 
737
mg
32
%
Potassium
 
576
mg
16
%
Carbohydrates
 
32
g
11
%
Fiber
 
12
g
50
%
Sugar
 
2
g
2
%
Protein
 
15
g
30
%
Vitamin A
 
195
IU
4
%
Vitamin C
 
18
mg
22
%
Calcium
 
151
mg
15
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Brown Rice, Casserole, Cheddar Cheese, Cheese, Chili Powder, Garlic Powder, Lentils, Onion, Onions, Oregano, Rice, Thyme