Carrot-Lentil Casserole

By on February 17, 2014


Lentil-Carrot 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


  • 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


  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.

About Andy Perdue

Andy Perdue is the editor and publisher of Great Northwest Wine. He is a third-generation journalist who has worked at newspapers since the mid-1980s and has been writing about wine since 1998. He co-founded Wine Press Northwest magazine with Eric Degerman and served as its editor-in-chief for 15 years. He is a frequent judge at international wine competitions. He is the author of "The Northwest Wine Guide: A Buyer's Handbook" (Sasquatch, 2003) and has contributed to four other books. He writes about wine for The Seattle Times. You can find him on Twitter and .


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