This is a long time favorite at our house. It’s inexpensive, easy (although it does take a while to cook), healthy, and actually tastes really good. When I first got the recipe, about 25 years ago, I was skeptical. But it’s good!
- 3 cups chicken broth (3 cups water with 3 tsp. chicken bouillon granules)
- ¾ cup lentils, uncooked
- ½ cup brown rice, uncooked
- ¾ cup chopped onion
- ½ teaspoon basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
Directions: Blend in greased casserole dish. Bake uncovered 1-1/2 hours at 300 degrees. Serve with grated cheddar cheese.
- I usually double this recipe except I still just use ¾ cup chopped onion. Doubled, it’s 4 to 6 servings. However, I doubled it for just the two of us and it was more than we needed. Next time I’ll just make a single batch for the two of us.
- I normally bake this in the oven, as instructed, but I tried it in the crock pot. I put it in at2:00on low but switched it to high at3:00. I served it at6:00and it was done, but just barely. Cooking it on high wasn’t ideal because it made the rice a little bit mushy. If you want to do this in the crock pot, I would suggest cooking it on low for 6 to 8 hours.
- I used a 2.5 quart crock pot for the doubled amount and it was almost too small. If you double it, a 4 quart would be better. If you make a single batch, the 2.5 is probably perfect.
- I served the Lentil Casserole with roasted broccoli and Salt & Pepper Rolls.