Zulandt's Lentil Casserole

Zulandt's Lentil Casserole

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"A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs."

Ingredients

2 h 20 m servings 496 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. In 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.
  2. Heat 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.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Mix 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.
  5. Bake in the preheated oven just until cheese has melted, about 10 minutes.
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Reviews

30
  1. 38 Ratings

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Don't hesitate to cook this, it's not complicated, or demanding, just needs a little fussing over to check on liquid levels, but it's well worth your time. Console yourself in the process with ...

I thought it was yummy! I added carrots, fresh garlic, a little bit of frozen veggie mix and green onions to jazz it up a bit. Also used just a bit of breadcrumbs as I don't think much was nee...

My family and guests all thought this casserole was fabulous, even my picky daughter. I did omit the zucchini because we are not big fans. Next time around, I will not use as much bread crumbs ...

This is my favorite recipe ever!! Lentils and rice are boring to many people, but to me this recipes meets all of my criteria: cheap, healthy and it tastes great! I do not add the zucchini and...

I added lots to this recipe: garlic, carrots, celery, a bay leaf, Parmesan cheese, and no-salt seasoning. I also used leftover rice, which it's great for. I ended up needing less water for the l...

This was absolutely delicious. My family isn't vegitarian, we just like eat healthy at times so I used beef bouillon cubes instead. Next time, I won't use bread crumbs, it really doesn't add a...

I was actually getting ready to make speghetti when I realized I had sprouted lentils I needed to use and found this recipe online. I had celery, green pepper, onion, mushrooms and even some ro...

Wonderful recipe! I followed others suggestions and added garlic and a few chopped carrots. Didn't have zucchini and omitted the cheese (allergies). I did cut the recipe in half and thought it w...

i added 2 carrots, 4 celery, and 2 handfuls of frozen corn and still too light on the veggies in my opinion. next time i will double the veggies and add garlic and tomatoes as others suggested....