Carrot-Lentil Casserole

Lentils and carrots – crops grown in abundance in Washington – combine to make a savory dish worthy of a bottle of Mourvèdre. (Photo via Flickr/click for credit)

This one-dish wonder is loaded with delicious flavors and ample protein and should pair beautifully with Mourvèdre, which often calls for rich, savory dishes.

This takes only a few minutes to prep and about two hours of total time to prepare.

Carrot-Lentil Casserole

Ingredients

• 1 large onion, chopped
• 1 cup finely chopped carrots
• 3/4 cup brown rice, uncooked
• 3/4 cup dried lentils, rinsed
• 3/4 cup shredded cheddar cheese
• 1/2 cup chopped bell pepper (any color)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon garlic powder
• 1 14.5 oz can chicken or vegetable broth
• 1 14.5 oz can diced tomatoes, undrained

Instructions

1. Preheat oven at 350 degrees F.
2. Coat a three-quarter baking dish with cooking spray, then combine the onions, carrots, lentils, rice, cheese, bell pepper, seasonings and herbs. Stir in broth and tomatoes.
3. Cover and bake until liquid is absorbed and lentils and rice are tender, about 1 1/4 to 1 3/4 hours.

Serves six.

3 Comments

1. Steve says:

   February 18, 2014 at 6:49 pm

   HI
   My spouse is on “Weight Watchers” diet.
   Do you by chance have the nutritional information for this wonderful dish!

   SLM

   Reply
   • Andy Perdue says:

     February 18, 2014 at 9:00 pm

     Hi, Steve.

     This recipe is a mere 3 PointsPlus per serving. This assumes low-fat shredded cheddar cheese and vegetable broth.

     I hope this helps.

     Reply
     • Steve says:

       February 19, 2014 at 6:29 pm

       That is totally cool! Keep them coming.
       PS – I added a dash of pepper flakes for a little zest. ;)

       All the best life has to offer,

       Steve & Sharon

       Reply