That Lentil Casserole

Name: That Lentil Casserole
Ingredients: 2 3/4 cups vegetable broth or 2 3/4 cups chicken broth; 1 1/2 cups brown rice; 1 lb bacon (optional); 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 lb dried brown lentils or 1 lb dry green lentils; 6 cups water; salt; pepper; garlic powder, to taste; 2 tablespoons olive oil; 2 zucchini, halved and sliced; 1 medium white onion, chopped; 1/4 cup lemon juice; 8 ounces sharp cheddar cheese, grated and divided

15 ingredients

7 steps

Ingredients

2 3/4 cups vegetable broth or 2 3/4 cups chicken broth
1 1/2 cups brown rice
1 lb bacon (optional)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 lb dried brown lentils or 1 lb dry green lentils
6 cups water
salt
pepper
garlic powder, to taste
2 tablespoons olive oil
2 zucchini, halved and sliced
1 medium white onion, chopped
1/4 cup lemon juice
8 ounces sharp cheddar cheese, grated and divided

Directions

1

Bring broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes or until rice is tender and all liquid has been absorbed.
2

Dice bacon, if using and lightly saute (perhaps 5 minutes)in large pot or dutch oven. Add lentils, cumin, oregano, and water. Bring to a boil and reduce heat to a slow simmer. Cook for 45-60 minutes, adding more water if needed.
3

10-15 minutes before lentils are done, heat oil in frying pan and saute zucchini and onion until hot yet still crisp (about 5 minutes).
4

Preheat oven to 375 degrees F (190 degrees C).
5

When lentils are tender, add lemon juice, rice, 3/4 of the cheese, and zucchini, mixing well. Add salt, pepper, and garlic powder to taste.
6

Turn mixture into 9x13 dish and top with remaining cheese.
7

Bake for 15-20 minutes.