Lentil Bake

Lentils and Peas
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.


  • 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


  1. Heat oven to 300° F. (150° C.).
  2. Add broth, lentils, brown rice, chopped onion, and spices to 9×13-inch glass baking dish. Stir together and cover tightly with foil.
  3. Bake at 300 for 1 hour and 10 minutes.
  4. Remove foil and  sprinkle shredded cheese over the top.
  5. Return to oven and bake uncovered for 20 more minutes, or until cheese is completely melted.


  1. looks wonderful
    let us know how it turns out

  2. 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!

  3. 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.

  4. Mirjam Weiss says

    Sounds wonderful, going to try it right now, will be ready just in time for lunch!

  5. Aviva_Hadas says

    I used “puy” (French green) lentils – they hold their shape very well & water since I did not have any veggie broth on hand.

  6. This is exactly the type of lentils I plan to use tonight.

  7. 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!


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