Herbed Lentil and Brown Rice Casserole

This comforting casserole pairs fiber-rich lentils and whole-grain brown rice for a plant-powered, protein-packed meal that keeps you full longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 2/3 cups low-sodium chicken broth · 41 kcal in the whole recipe
• 3/4 cup dry lentils (sorted and rinsed) · 551 kcal in the whole recipe
• 3/4 cup onion (chopped) · 48 kcal in the whole recipe
• 1/2 cup brown rice (dry) · 362 kcal in the whole recipe
• 1/4 cup water
• 1/2 teaspoon dried basil · 0 kcal in the whole recipe
• 1/2 teaspoon dried oregano · 3 kcal in the whole recipe
• 1/2 teaspoon dried thyme · 3 kcal in the whole recipe
• 1/2 cup part-skim mozzarella cheese (divided) · 176 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C). In a 2.5-quart casserole dish, combine the chicken broth, dry lentils, chopped onion, brown rice, water, basil, oregano, thyme, and half of the mozzarella cheese (1/4 cup), then stir well to combine.

   

2. Cover the dish tightly with aluminum foil and bake for 2 hours. Check the casserole after 1 hour; if it looks dry, stir in a splash of extra broth or water to keep it moist.

   

3. Carefully remove the foil, sprinkle the remaining mozzarella cheese over the top, and bake uncovered for another 2 to 3 minutes until the cheese is completely melted and bubbly.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.