Baked Lentils and Rice Casserole

We had this tonight and it was really filling, tasty, easy and cheap. It also makes 10 cups of food, so it’s great for leftovers. Literally 5 minutes of prep, but then it bakes for a long time. It’s from The Complete Idiot’s Guide to Plant-Based Nutrition by Julieanna Hever. I’ll be making this again–my husband loved it and it was one of the easiest meals I’ve ever made for dinner.


Baked Lentils and Rice Casserole
Recipe type: Casserole
  • 1 medium onion, chopped
  • 1 cup uncooked brown rice
  • 1 cup dried lentils
  • 1 (14 oz) can crushed or diced tomatoes, with juice
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 4 cups vegetable broth
  1. Preheat oven to 350 degrees.
  2. Combine ingredients in large, deep baking dish (I used my giant Pyrex bowl) and stir gently.
  3. Bake covered for 90 minutes-2 hrs, until rice is soft and liquid is absorbed.
  4. Stir every 30 minutes during baking to prevent sticking.

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