Whole-Grain Lentil Casserole

Leslie's Featured Recipes.
I’ve been making this delicious gluten-free casserole for years. It’s a huge hit with my clients—even kids like it! I usually serve it with steamed broccoli for a vegetarian meal but you can also serve it as a side dish with fish or chicken. I always double the recipe for leftovers!

Whole-Grain Lentil Casserole


Quantity Ingredients
1 1/2 cup / 375 ml sodium-reduced chicken or vegetable stock
1/2 cup / 125 ml dried green or brown lentils
1/2 cup / 125 ml uncooked brown rice
1 cup / 250 ml stewed tomatoes (if doubling the recipe use the entire 796 ml can)
1/2 cup / 125 ml dry white wine or freshly squeezed lemon juice
1 cup / 250 ml chopped onion
1 clove garlic, crushed
1/4 tsp / 1 ml dried thyme
1/4 tsp / 1 ml dried basil
1 bay leaf
Freshly ground black pepper, to taste
1/2 cup / 125 ml shredded cheese, such as cheddar or mozzarella


Preheat oven to 350°F (180°C).

In a 6 cup (1.5 L) casserole dish, combine stock, lentils, rice, tomatoes, wine, (or lemon juice), onion, garlic, thyme, basil, bay leaf and pepper.

Cover with lid or foil and bake for 1-1/2 hours, stirring two or three times. Sprinkle cheese on top and bake for another 5 minutes.

Serves 4

Nutrition Facts

Serving Size Per 1.5 cups (375 ml)
Calories 288
Cholesterol 11
Carbohydrates 43
Fiber 5
Protein 15
Fat 5
Saturated Fat 2
Trans Fat 0
Sodium 491

Source: Leslie Beck's Healthy Kitchen