Ingredients
Scale
- 1 cup Lentils, rinsed before use
- 1 cup Brown rice, can be substituted with wild rice
- 1 Onion, chopped (yellow or white)
- 2 cloves Garlic, minced (fresh enhances flavor)
- 1 Bell pepper, diced (any color)
- 1 can (14 oz) Diced tomatoes (fire-roasted recommended)
- 2 cups Vegetable broth (low-sodium)
- 1 tablespoon Chili powder (adjust for spice preference)
- 1 teaspoon Cumin
- Salt and pepper to taste
- 1 cup Shredded cheese (optional, try cheddar or Monterey Jack)
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse the lentils and brown rice under cold water in a large pot.
- Sauté the onion, garlic, and bell pepper in a skillet until fragrant.
- Add the diced tomatoes, vegetable broth, chili powder, cumin, and salt and pepper. Mix well.
- Combine the lentils and rice in a large casserole dish, then pour the tomato mixture over them. Stir to combine.
- Bake covered with foil for 40-45 minutes or until lentils and rice are tender.
- Add cheese on top (if using) and bake uncovered for an additional 10 minutes to melt.
- Garnish with fresh cilantro before serving.
Notes
Soak the lentils for a few hours to reduce cooking time. Adjust spices to taste for best flavor results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: casserole, lentils, rice, vegetarian, Mexican, healthy, comfort food