Lentils and Rice Casserole
Transform simple pantry staples into a hearty, wholesome meal with this Lentils and Rice Casserole, a one-dish wonder that’s both nutritious and deeply satisfying. Packed with protein-rich brown lentils, fragrant long-grain white rice, and an aromatic blend of cumin, paprika, and thyme, this casserole is simmered in vegetable broth and baked to perfection. The addition of garlic, onion, and a sprinkle of fresh parsley elevates its flavor, while an optional topping of melted cheddar cheese adds a rich, comforting finish. Perfect as a vegetarian main course or a versatile side dish, this recipe is easy to prepare, budget-friendly, and ideal for meal prep. Enjoy it fresh out of the oven or savor the leftovers for a quick, nourishing meal.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 1 cup long-grain white rice
- 3 cups vegetable broth
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped
- 1 cup shredded cheddar cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the lentils thoroughly under cold water and set aside.
In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add the cumin powder, paprika, dried thyme, salt, and black pepper to the skillet, stirring to combine with the onion and garlic mixture.
Stir in the rinsed lentils, uncooked rice, and vegetable broth. Mix well to ensure the spices and ingredients are evenly distributed.
Bring the mixture to a gentle simmer, then cover the skillet or dish tightly with a lid or aluminum foil.
Transfer the covered dish to the preheated oven and bake for 50-55 minutes, or until the lentils and rice are tender and the liquid has been fully absorbed.
Carefully remove the dish from the oven and fluff the lentils and rice with a fork, stirring in the chopped parsley for extra flavor and freshness.
If using cheddar cheese, sprinkle it evenly over the top of the casserole and return it to the oven, uncovered, for an additional 5 minutes or until the cheese has melted and is bubbly.
Serve warm as a main dish or a side, garnished with extra parsley if desired.
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.2 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 436 mg | 9% | |
*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.
