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Zulandt's Lentil Casserole Recipe

Recipe by: Donna

"A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook2 h 5 m
  • Ready In2 h 20 m
  • 1In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
  • 2Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
  • 3Preheat oven to 375 degrees F (190 degrees C).
  • 4Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
  • 5Bake in the preheated oven just until cheese has melted, about 10 minutes.
Ingredients
  • 8 servings
  • 496 cals
  • 2 3/4 cups water
  • 3 cubes vegetable bouillon
  • 1 1/2 cups brown rice
  • 2 tablespoons vegetable oil
  • 1 medium zucchini, chopped
  • 1 white onion, chopped
  • 1 1/2 tablespoons cumin
  • 2 teaspoons dried oregano
  • 2 cups dry brown lentils
  • 6 cups water
  • salt and pepper to taste
  • 1 (8 ounce) package sharp Cheddar cheese, grated and divided
  • 3/4 cup bread crumbs
Nutrition

Amount per serving ( 5 total)

  • Calories:
    496
    25%
  • Fat:
    15
    23%
  • Carbs:
    66.5
    21%
  • Protein:
    24.1
    48%
  • Cholesterol:
    29
    10%

Based on a 2,000 calorie diet

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