Cheesy Lentil Casserole With Brown Rice

Scooping up baked lentil and brown rice casserole from a glass dish.

Cheesy Lentil Casserole With Brown Rice

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings:6 servings

Author: Lori Rasmussen, My Quiet Kitchen

This cheesy lentil casserole strikes my favorite balance: hearty comfort food made with wholesome, everyday ingredients. The lentils and brown rice cook right in the baking dish, along with veggies and dried herbs. It's a budget-friendly meal that's satisfying and easy to customize.

Ingredients
US Customary | Metric

1⅓ cups green or brown lentils
½ cup brown rice
3¼ cups water
1 (14 oz) can crushed tomatoes - with salt
1 medium yellow onion - chopped
4 ounces white or cremini mushrooms - chopped
3 medium carrots - peeled and diced
3 ribs celery - chopped
1 medium bell pepper - chopped
4 large cloves garlic - minced
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon dried tarragon
¼ teaspoon ground sage
2 teaspoons fine sea salt
black pepper - to taste
1 bay leaf
2 cups dairy-free cheese shreds - see Notes for homemade option

Instructions

Preheat the oven to 400°F (205°C). Check the dry lentils for any stones or debris. Then rinse the lentils and rice, and drain well.
Combine all ingredients except the cheese in a 13x9-inch (3 liter) baking dish. Stir well and spread everything evenly in the dish.
Bake uncovered for 30 minutes. Cover the dish tightly with foil and bake for another 35 to 40 minutes, or until the lentils and rice are tender.
If using the homemade dairy-free cheese option, prepare a double batch of my Vegan Cheese for Pizza and Melting. Tip: if you’d like an orange, cheddar-like color as pictured, add a strip of jarred roasted red pepper to the blender with the other ingredients. Briefly heat the cheese mixture on the stovetop as indicated in the recipe.
Remove the foil and discard the bay leaf. Check a few lentils and grains of rice from the center of the dish. If they're still firm, give everything a stir, cover, and bake for another 5–10 minutes before adding the cheese.
Spread the cheese evenly over the casserole. For the homemade cheese, leave the dish uncovered. If using store-bought shreds, cover again with foil (moisture helps the cheese melt). Bake for 10–15 minutes, or until the edges are bubbly and the cheese is melted. Let stand for 10 minutes before serving.

Notes

Homemade vegan cheese: Prepare a double batch of my Vegan Cheese for Pizza and Melting. If you’d like an orange, cheddar-like color as pictured, add a strip of jarred roasted red pepper to the blender with the other ingredients. Briefly heat the cheese mixture on the stovetop as indicated in the recipe (this improves the texture). Then spread evenly on top of the casserole (Step 6).

Store: Let cool completely and store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

Nutrition