Lentil Casserole

Name: Lentil Casserole
Ingredients: 1 c. chopped onion; 3/4 c. dried lentils; 3/4 c. brown rice (uncooked); 3/4 c. shredded Cheddar cheese (sharp); 1/2 tsp. dried thyme; 1/2 tsp. dried basil leaves; 1/2 tsp. dried oregano leaves; 1/2 tsp. salt; 1/4 tsp. garlic powder; 1/8 tsp. rubbed sage; 1/4 c. water; 2 (10 1/2 oz.) cans low-sodium chicken broth

12 ingredients

3 steps

Ingredients

1 c. chopped onion
3/4 c. dried lentils
3/4 c. brown rice (uncooked)
3/4 c. shredded Cheddar cheese (sharp)
1/2 tsp. dried thyme
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. rubbed sage
1/4 c. water
2 (10 1/2 oz.) cans low-sodium chicken broth

Directions

1

Combine first 11 ingredients in a 1 1/2-quart casserole coated with vegetable cooking spray; stir well.
2

Add broth; stir well. Cover and bake at 350° for 1 to 1 1/2 hours, or until lentils are tender.
3

Yields 11 servings, about 134 calories per 1/2 cup serving.