Zulandt's Lentil Casserole

A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 5 mins
• Total Time: 2 hr 20 mins
• Calories: 496 Calories

Ingredients

• 2 tablespoons vegetable oil
• salt and pepper to taste
• 6 cups water
• 1 white onion, chopped
• 2 teaspoons dried oregano
• 2 cups dry brown lentils
• 1 medium zucchini, chopped
• 3 cubes vegetable bouillon
• 1 (8 ounce) package sharp Cheddar cheese, grated and divided
• 0.75 cup bread crumbs
• 2.75 cups water
• 1.5 cups brown rice
• 1.5 tablespoons cumin

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.

Step 3

Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.

Step 4

Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.

Step 5

Bake in the preheated oven just until cheese has melted, about 10 minutes.