Lentil And Rice Casserole Recipes

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BROWN RICE AND LENTIL CASSEROLE



Brown Rice and Lentil Casserole image

This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette"

Provided by ladypit

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 cups chicken broth or 3 cups vegetable broth
3/4 cup lentils
1/2 cup brown rice
3/4 cup chopped onion
1 teaspoon italian seasoning
1/4 teaspoon garlic powder (I use more)
1 cup grated cheese (cheddar or a blend is preferable)

Steps:

  • Preheat the oven to 300 degrees.
  • Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
  • Cover with foil and bake for 1 hour 10 minutes.
  • Then remove the foil, add the cheese, and bake for an additional 20 minutes.

Nutrition Facts : Calories 176, Fat 5.9, SaturatedFat 3.2, Cholesterol 12.1, Sodium 557.7, Carbohydrate 20.9, Fiber 2.9, Sugar 1.8, Protein 9.9

LENTIL RICE AND VEGGIE BAKE



Lentil Rice and Veggie Bake image

This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen.

Provided by AMEZELL

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 15

½ cup uncooked long grain white rice
2 ½ cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
⅓ cup chopped celery
⅓ cup chopped carrots
⅓ cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
  • In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
  • Bake 30 minutes in the preheated oven, until bubbly.

Nutrition Facts : Calories 187 calories, Carbohydrate 35.1 g, Fat 1.5 g, Fiber 8.1 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 211.5 mg, Sugar 4.6 g

LENTILS AND RICE CASSEROLE



Lentils and Rice Casserole image

This recipe got its start from ladypit's Brown Rice and Lentil Casserole #74629. After weeks of tinkering, I adapted it so much that it really became something totally different. LOL My family, especially my 13 month old, really love this! Wholesome, filling and super easy to throw together! I make this all the time. The leftovers are great, too.

Provided by hottiecj

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (14 1/2 ounce) can beef broth
1 (8 ounce) can tomato sauce
3/4 cup lentils, rinsed
1/2 cup brown rice, rinsed
1/2 cup onion, chopped
1 teaspoon italian seasoning
1/2 teaspoon garlic powder
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded

Steps:

  • Preheat oven to 375 degrees.
  • Mix all ingredients, except the cheese, in a large casserole dish.
  • Cover and bake for 40 minutes.
  • Stir and top with the cheese.
  • Bake uncovered for 10 minutes more.
  • Yum!

RICE AND LENTIL CASSEROLE



Rice and Lentil Casserole image

This is an easy to make casserole that uses just 1 covered pan. Very tasty and a family favorite. I hope you enjoy it!

Provided by jill

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h15m

Yield 4

Number Of Ingredients 6

1 pound Italian sausage
1 onion, chopped
1 green bell pepper, chopped
½ cup dry lentils
½ cup uncooked rice
1 ⅔ cups chicken broth

Steps:

  • In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

Nutrition Facts : Calories 582.3 calories, Carbohydrate 38.4 g, Cholesterol 86.3 mg, Fat 36.1 g, Fiber 8.4 g, Protein 24.7 g, SaturatedFat 12.9 g, Sodium 833.7 mg, Sugar 2.8 g

LENTIL AND BROWN RICE CASSEROLE



Lentil and Brown Rice Casserole image

Looking for a warm and filling casserole idea for dinner tonight? Then check out this rice, green beans and dried lentils recipe that's ready in just over an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 5

3/4 cup dried lentils (6 ounces), sorted and rinsed
1/2 cup uncooked brown rice
2 1/2 cups vegetable or chicken broth
1 package (16 ounces) frozen cut green beans or broccoli cuts
1 cup shredded Cheddar cheese (4 ounces)

Steps:

  • Heat oven to 375°. Mix lentils, rice and broth in 2-quart casserole. Cover and bake 1 hour.
  • Stir in frozen green beans. Cover and bake about 30 minutes or until liquid is absorbed and rice is tender. Sprinkle with cheese.

Nutrition Facts : Calories 225, Carbohydrate 35 g, Cholesterol 20 mg, Fiber 9 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 800 mg

CURRY LENTIL AND BROWN RICE CASSEROLE



Curry Lentil and Brown Rice Casserole image

Try this low-fat curry-lentil casserole. Coax out the dish's Indian roots-serve with sliced cucumbers in mint vinaigrette or Yoplait yogurt dressing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 9

1 medium dark-orange sweet potato, peeled, cut into 1/2- to 3/4-inch pieces (2 cups)
3/4 cup dried lentils (6 oz), sorted, rinsed
1/2 cup uncooked natural whole-grain brown rice
1/2 cup chopped red bell pepper
1/2 cup raisins
2 1/2 cups water
2 tablespoons soy sauce
2 teaspoons curry powder
2 tablespoons slivered almonds, if desired

Steps:

  • Heat oven to 375°F. In ungreased 2- or 2 1/2-quart casserole, mix all ingredients except almonds.
  • Cover and bake 1 hour to 1 hour 15 minutes or until rice and lentils are tender. Uncover and stir mixture. Let stand 5 minutes before serving. Sprinkle with almonds.

Nutrition Facts : Calories 270, Carbohydrate 63 g, Cholesterol 0 mg, Fiber 12 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 19 g, TransFat 0 g

CARROT LENTIL CASSEROLE



Carrot Lentil Casserole image

"My husband loves this hearty meatless casserole, especially on a chilly winter evening," says Stacey Krawczyk of Champaign, Illinois. "It's wonderful served with crusty bread and a green salad."

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

1 large onion, chopped
1 cup finely chopped carrots
3/4 cup dried lentils, rinsed
3/4 cup uncooked brown rice
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup chopped green pepper
1/2 teaspoon each dried thyme, basil and oregano
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon garlic powder
1 can (14-1/2 ounces) chicken or vegetable broth
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • In a 3-qt. baking dish coated with cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover and bake at 350° for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.

Nutrition Facts : Calories 239 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges

LENTIL SOUP



Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Yield 6

Number Of Ingredients 15

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

  • In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  • Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

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