Carrot-Lentil Casserole

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.