Recipe Zulandt's Lentil Casserole (Vegetarian)

Required Ingredients:

• 2 3/4 cups water
• 3 cubes vegetable bouillon
• 1 1/2 cups brown rice
• 2 tablespoons vegetable oil
• 1 medium zucchini, chopped
• 1 white onion, chopped
• 1 1/2 tablespoons cumin
• 2 teaspoons dried oregano
• 2 cups dry brown lentils
• 6 cups water
• salt and pepper to taste
• 1 (8 ounce) package sharp Cheddar cheese, grated and divided
• 3/4 cup bread crumbs

Preparing/Cooking:

• In a saucepan, bring water and bouillon cubes 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.
• Heat oil in a stockpot over medium-high heat.
• Cook zucchini and onion until tender, but still slightly firm, about 5 minutes.
• Stir in cumin, oregano, lentils, and about 6 cups water gradually.
• Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix the cooked rice together with the lentils, and season to taste with salt and pepper.
• Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan.
• Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
• Bake in the preheated oven just until cheese has melted, about 10 minutes.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z