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My review
Zulandt's Lentil Casserole
DONNA
"A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs."
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Ingredients
2 h 20 m servings 496 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven just until cheese has melted, about 10 minutes.
Nutrition Facts
Per Serving: 496 calories; 15 g fat; 66.5 g carbohydrates; 24.1 g protein; 29 mg cholesterol; 552 mg sodium. Full nutrition
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Reviews
Read all reviews 3039 Ratings
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Most helpful positive review
3/24/2008
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 ...
Most helpful critical review
4/17/2009
It wasn't bad, but it wasn't great either. It was pretty bland. The second time I made it I tried doubling the spices, but it didn't seem to make any difference.
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Newest
3/24/2008
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 ...
6/11/2007
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...
10/3/2005
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 ...
1/3/2010
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...
4/8/2008
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...
2/5/2008
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...
10/10/2005
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...
3/27/2008
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...
5/12/2010
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....