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Lentil Casserole by Amber Brache serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Lentil Casserole

Ingredients:

2 3/4 cups

water

cubes vegetable bouillon

1 1/2 cups

brown rice

2 tbsp

vegetable oil

medium zucchini, chopped

white onion, chopped

1 1/2 tbsp

cumin

2 tsp

dried oregano

2 cups

dry brown lentils

6 cups

water

salt and pepper to taste

8 ounce pkg sharp cheddar cheese, grated and divided

3/4 cups

bread crumbs

Directions:

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.
***

Categories:

Main Dishes
Pasta/Rice/Potatoes
Vegetables