Reviewed: Sep. 20, 2009

This is one of my favorite recipes of all time. It's from a book called Healthy Homestyle Cooking. I like to use fresh garlic and leave out the wine replacing with more water.

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scrapglass

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Reviewed: Sep. 20, 2009

Just to keep it healthier, I omitted the cheese, but otherwise stuck to the recipe. Definitely not wild about it, but it wasn't bad. I would have preferred more rice and less onion. I really just felt like I was eat straight caramelized onions.

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Lisa

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Reviewed: Sep. 18, 2009

pretty good; i actually found the smell of the wine overpowering and i would use less onion next time (i left out the cheese b/c i was making a lebanese meal)....tasted really nice and creamy once i topped it with a tahini sauce.

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Cyn D.

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

This was excellent!

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BEAUCHAT86

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Reviewed: Jul. 31, 2009

I was out of onion so I just left it out; I don't care for Swiss cheese so I left that out too. Turned out great. It's nice to have a basic recipe for making lentils with rice in the oven. I am going to try it with spinach next.

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MARGARET CARR

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 23, 2009

I'm trying to eat healthier and I read an article from Men's Health magazine that lentils are one of the most 'undereaten' foods that are really good for you. I served this side when my sister and nephews were over. We all enjoyed it and my nephew and son had seconds. I used cayenne pepper and cheddar cheese. My sister even asked for the recipe.

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Lisa

Cooking Level: Intermediate

Home Town: Elmhurst, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Apr. 14, 2009

My husband (who typically dislikes lentils) and I enjoyed this. I'll try Parmesan cheese next time. I don't like Swiss, and the cheddar didn't go as well with the spices. But it was still great! My 11 month old loved it, too!

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 11, 2009

Tasty, healthy and easy! I threw in some shredded chicken at the end with the cheese.

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nosygirl

Cooking Level: Beginning

Home Town: Cameron Park, California, USA

Living In: Sacramento, California, USA

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Reviewed: Mar. 5, 2009

Tasted OK but it needed something. I added a little salt, and that helped but not entirely. Also, it just didn't look appetizing. Kind of brownish gray when it came out. Sorry, I wish I could write a better review, but I will not make this again.

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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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Reviewed: Feb. 15, 2009

This is tasty and was a hit with my husband and 7yr old. I accidentally added too much pepper, but that only bothered me, not the other two. Will definitely make this again.

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nhahno

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Reviewed: Feb. 9, 2009

Excellent! I did not have lentils and just used more rice instead and the family loved it!

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Tisa A.

Cooking Level: Expert

Home Town: Thompson, Ohio, USA

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Reviewed: Feb. 3, 2009

This was fabulous. A nice alternative to the more typical rice and beans. I didn't have swiss on hand so I used 1/2 cup of colby jack and skipped the additional cheese on top, and my family loved it. Thanks!

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bonniep72

Cooking Level: Expert

Living In: Long Pond, Pennsylvania, USA

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Reviewed: Feb. 2, 2009

very easy, quick and healthy. We needed some punch so next time I'll add a dose of curry and chilie powder.

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DIANERATCHFORD

Cooking Level: Expert

Home Town: Streetsboro, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Feb. 1, 2009

This was good, made with extra lentils I had on hand. Very good flavor, very easy and I made it with couscous instead of rice so it had some color, too! Will definitely make for a quick summer salad when the weather is warmer!

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WEBANGEL14

Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Dec. 2, 2008

I really enjoyed this recipe. It was filling and yummy. Unfortunately, the rest of my family didn't appreciate what it had to offer. This is the third time I make it. I'm going to add some peas or corn this time. Thank you!

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mimi

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Oct. 23, 2008

Flavor was excellent. I made some minor adjustments to suit my Mexican-food loving family: I substitued pepper jack cheese for the swiss, and added a can of chopped green chilies along with a few shots of hot sauce. I had to cook it for 2 hours, lentils weren't done at 1 1/2.

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riceowl

Cooking Level: Intermediate

Living In: Wimberley, Texas, USA

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Reviewed: Oct. 20, 2008

not bad! I have never made anything like this and the aroma from the oven scared me. however, it's very yummy!!

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crit524

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Reviewed: Aug. 15, 2008

I don't know what I did wrong but we didn't even eat it for dinner, it was like mush.

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smokarran

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Reviewed: Jul. 7, 2008

The combination of herbs and chicken broth in this recipe make a wonderful warm comfort food.

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HabsFan1993

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Reviewed: Jun. 16, 2008

I altered this recipe so I'm giving it a 5, dont know what the origional recipe would rate. I did not have lentils so just used 1 cup brown rice, used fresh herbs, 2 cans reduced sodium chick broth and 1/2 cup parm. Tossed all in a covered cass. and baked at 350 for 1 1/2hrs.

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