Brown Rice and Lentil Casserole
Hearty, wholesome, and packed with comforting flavors, this Brown Rice and Lentil Casserole is the ultimate one-dish wonder for busy weeknights or laid-back weekends. Made with nutrient-rich brown rice, protein-packed lentils, and a medley of aromatic vegetables like onion, garlic, carrot, and celery, this casserole delivers a satisfying and nutritious meal that’s perfect for vegetarians and meat-lovers alike. Simmered in a savory vegetable broth with classic herbs and spices like thyme, oregano, and paprika, every bite bursts with warmth and depth. The addition of diced tomatoes adds a subtle tang, while an optional Parmesan topping gives it a rich finishing touch. Garnish with fresh parsley, and you’ve got a healthy, crowd-pleasing dish that’s easy to prepare, oven-baked to perfection, and ideal for meal prep. Perfect for those searching for easy vegetarian casseroles, high-protein meals, or cozy comfort food recipes!
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Recipe Information
Ingredients
- 1 cup brown rice
- 1 cup brown or green lentils
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 1 15-ounce can canned diced tomatoes
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese (optional, for topping)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the brown rice and lentils under cold water and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the dried thyme, oregano, and paprika. Cook for 1 minute to toast the spices.
Add the rinsed rice and lentils to the skillet and stir to combine.
Pour in the vegetable broth and canned diced tomatoes along with their juices. Stir well and season with salt and black pepper.
Transfer the mixture to a greased 9x13-inch casserole dish. Add in the bay leaf.
Cover the casserole dish tightly with aluminum foil to prevent moisture loss.
Bake in the preheated oven for 50 minutes, or until the rice and lentils are tender and the liquid has been absorbed.
Remove the casserole from the oven, carefully discard the bay leaf, and fluff the mixture with a fork.
If desired, sprinkle grated Parmesan cheese over the casserole and return it to the oven uncovered for an additional 5 minutes to melt the cheese.
Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 6276 mg | 273% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 41.7 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1148 mg | 88% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4415 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
