Lentil Casserole ~ Delicious!

I'll be honest when I tell you that I had my doubts trying this recipe.  Once again, I found it in a library book.

It's a win-win recipe.  My kids devoured this and wanted more.  I'm not exaggerating either.  It's inexpensive, healthy, and delicious.  They were even asking for it the next day.  No kidding.



I really like the fact that even my kids can bake this dish.  I can utilize my home grown herbs, and dehydrated (or fresh) onions too.

Here is the recipe:

Lentil Casserole

(adapted from Are You Tired and Wired, by Marcelle Pick)

1 cup low-sodium, organic chicken or vegetable broth

1/4 cup dry lentils (rinsed and drained)

1/4 cup uncooked organic brown rice

1 clove garlic, minced

1/3 cup chopped onion

1 tsp. oregano (dry)

1 tsp. basil (dry) 

1/3 cup grated Parmesan cheese.

Preheat oven to 300°F.  Mix all ingredients except cheese.  Lightly oil a baking dish with olive oil.  Add ingredients to the baking dish, and cover  (note:  I evenly placed the mixture into the baking dish, and slowly poured the broth over it).  Bake for 75 minutes.  Remove the dish, uncover, and sprinkle cheese over top.  Place back into the oven and continue to bake until cheese is melted.

Servings: 2

Note:  I more than doubled this recipe (4 x the recipe), and used one onion.  I did increase all the other ingredients, using 4 cups broth, 4 cloves garlic etc. and it turned out very nicely.