BROWN RICE AND LENTIL CASSEROLE
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
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
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
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
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
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
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
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
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
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
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
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
"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
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
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
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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