- Image by photobunny via Flickr
Wednesday is Recipe Day at Cooking Manager.
Reader Aviva-Hadass sent me a recipe for a vegetarian lentil casserole that can be mixed right in the baking pan. It bakes 70 minutes, or use your oven for something else at the same time. Or make it in the crockpot.
Lentil Bake
Serves 4.
Ingredients
- 3 cups broth
- 3/4 cups green lentils, although any color will do
- 1/2 cup brown rice
- 1/2 yellow onion, chopped
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp pepper
- 2 cups shredded sharp cheddar cheese
Instructions
- Heat oven to 300° F. (150° C.).
- Add broth, lentils, brown rice, chopped onion, and spices to 9×13-inch glass baking dish. Stir together and cover tightly with foil.
- Bake at 300 for 1 hour and 10 minutes.
- Remove foil and sprinkle shredded cheese over the top.
- Return to oven and bake uncovered for 20 more minutes, or until cheese is completely melted.
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Comments ( 8 )
[...] Lentil Bake you’ll find the recipe at Cooking [...]
Weekly Review with a Little Snow « Ilana-Davita added these pithy words on Feb 05 10 at 9:17 AM
Looks good, nice and easy. Perfect for a Thursday night when you just want to throw something together quickly and forget about it.
I think I’ll try it tomorrow!
Ruth added these pithy words on
Feb 03 10 at
8:02 PM
It seems lentils are coming back into “fashion” and we love them so I’ll have to try this. Maybe tonight. Thank you so much.
Ilana-Davita added these pithy words on
Feb 04 10 at
11:07 AM
Sounds wonderful, going to try it right now, will be ready just in time for lunch!
Mirjam Weiss added these pithy words on
Feb 04 10 at
12:20 PM
I used “puy” (French green) lentils – they hold their shape very well & water since I did not have any veggie broth on hand.
Aviva_Hadas added these pithy words on
Feb 04 10 at
6:34 PM
This is exactly the type of lentils I plan to use tonight.
Ilana-Davita added these pithy words on
Feb 04 10 at
7:56 PM
Omigosh, we made this tonight – brilliant! We used packaged parve chicken stock since we didn’t have any veggie stock prepared, so it’s – of course – a little salty, but definitely next time, fresh veggie stock. This is a keeper, thank you!
Alissa added these pithy words on
Feb 10 10 at
8:53 PM
