Herbed Lentil Casserole

Recipe from Sonja L. Connor and William E. Connor

Adapted by Marian Burros

Updated Oct. 12, 2023

Total Time
1 hour 39 minutes
Prep Time
4 minutes
Cook Time
1 hour 35 minutes
Rating
4(38)
Comments
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Ingredients

Yield:4 servings (about 6 cups)
  • ¾cup uncooked lentils
  • 2⅔cups water
  • ½cup uncooked brown rice
  • 1medium-size onion, chopped
  • 1¼cups dry white wine
  • ½teaspoon basil leaves
  • ½teaspoon or less Lite Salt
  • ¼teaspoon dried oregano leaves
  • ¼teaspoon dried thyme leaves
  • ¼teaspoon garlic powder or to taste
  • 3tablespoons grated part-skim mozzarella cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

324 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 14 grams protein; 392 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    Combine all ingredients except cheese in an ungreased 1½-quart casserole.

  3. Step 3

    Bake, uncovered, for about 95 minutes, until be moist but not runny.

  4. Step 4

    Spread grated cheese on top and bake an additional 5 minutes.

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Ratings

4 out of 5
38 user ratings
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Comments

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Allen

Found this to be satisfying, but a little bland. A dash of soy sauce worked well to liven it up. Next time I think I’ll increase the herbs.

Jeanne

Substituted 1 clove garlic for garlic powder, extra water for the wine, regular salt for Lite Salt.

Dinah

This is a super easy vegetarian meal. I added salt and cooked it for at least a half hour longer than stated in recipe, adding more water.

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Credits

Adapted from "The New American Diet," by Sonja L. Connor and William E. Connor; Simon & Schuster, 1986

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