I don't know about you, but I never seem to know what to do with a bag of Lentils! I am pretty sure I have a bag or two that have been sitting in my cupboard for months!
Jane Keevy gives us some direction here with her brown lentil casserole recipe. Thanks for your submission, Jane!
Here is what you need:
1 1/2 cups chicken broth (may substitute water instead)
1/2 cup long grain white rice
1/2 cup brown lentils
1 small onion
1 15 1/2 ounce can tomatoes-stewed or chopped
1/2 tsp each-basil, oregano and salt
1 T. minced garlic
1 cup shredded cheddar cheese
Salad greens and dressing
Combine the rice, lentils, onion, broth, tomatoes (undrained), garlic, basil, oregano, and salt in a 1 1/2 quart baking dish that has been coated with cooking spray. Stir to combine.
Step 2: Cover and bake in a 350* oven for 45 minutes, or until rice and lentils are tender.
Step 3: Grate some cheese while it's baking
Step 4: Take out of the oven and top with the shredded cheese. Place back into the oven uncovered, just until the cheese has melted.
Step 4: Mix up a nice bowl of salad greens and dressing
Step 5: Remove from oven and serve the salad greens and dressing as a side dish.
To print this recipe, click here.