Reviewed: Mar. 4, 2009

Very very yummy vegetarian main dish. I doubled the tomato sauce, exchanged red pepper for the carrots and celery, and used a can of lentil soup instead of cooking lentils. I recommend adding a bit more rice if this is a main dish.

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Boesie

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Reviewed: Feb. 19, 2009

Awesome recipe! I was looking for something other than a curry to use the mountains of lentils we have in the cupboard and this was great :) It was similar to another recipe that just throws everything into the dish and bakes it for 1 1/2 hours, and thats what I did here, cause Im lazy I guess ;P (be sure to mix it half way through if you use this method) Turned out great, lentils weren't mush either. I added all the spices into the lentils and rice and topped it with tomato sauce for the last 20 mins. Very yum, hardly any left and I only just made it! (I also threw in some peas and yellow beans I had)

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MonicaG

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

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Reviewed: Nov. 3, 2008

Needs some adjustments to the written instructions. Enjoyed the flavour, but my lentils were way too mushy with suggested cooking time. Will try again, and shorten lentil cooking time and maybe add some cheese. Thanks for the idea. It was tasty...

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

Really Yummy! My vegetarian brother took the leftovers. I modified a bit, due to what I had on hand... olive oil instead of vegetable oil, canned tomatoes, didn't have zucchini or basil, just increased celery and carrots. I also sprinkled cheese on top when it came out of the oven. Delicious!

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ariyarga

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

Kind of a bland recipe, just ok.

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rccourtney

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

I am giving this recipe the 5 stars because although I tweaked it to meet my families particular tastes, we were all really happy with the end result. I am cooking for 3 non-dairy kids, 2 vegi. adults and three omnivores. And EVERYONE liked it. I followed some other reviewers advice: topped it with green onions for the last few minutes, added some extra veggies and was able to serve three generations of specialized eaters with no complaints. And that is a miracle.

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cattabella

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Katy, Texas, USA

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Reviewed: May 22, 2008

Pretty nice, but if you're using red lentils, don't cook them this long! Cooking them for 15 minutes will turn them into an orange-ish paste. 5-7 minutes of cook time in boiling water will usually suffice.

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iloveonions

Cooking Level: Intermediate

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Reviewed: May 7, 2008

I was soooo tempted to add cheese to this final product, but resisted that urge to keep it healthier. Like others suggested, I used canned tomatoes. I also put in a whole mix of veggies - broccoli, carrots, zucchini, summer squash, green beans and the onion & canned tomatoes. Super simple & tasty!

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Becka

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 1, 2008

Based on what other reviewers wrote, I increased the sauce and doubled the seasonings. It was very good and healthy - will definitely make again.

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annieb

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 23, 2008

I left out the celery and added in some mushrooms, I also cooked the rice in vegetable stock instead of water. I am compiling a folder of easy vegetarian recipes for when my daughter goes to university in September. She has requested that this one definitely be included. Thankyou so much Allison.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Dec. 31, 2007

Made with left over spaghetti sauce and green bean because that is what I had on hand. It was good and I will make aging with a few changes. Next time I will add some pepper, also think it would be good with mushrooms.

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Debbwl56

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Dec. 11, 2007

Really good. I've made it a few times. Once we didn't have red lentils, so I used brown. Still good, but the consistency isn't as smooth. Since we're not vegan, I used chicken broth for the rice and lentils instead of water. Also added crumbled, browned sausage to the casserole. Good with brown rice, too! Very tasty combination!

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Erin Noel

Cooking Level: Intermediate

Home Town: Anderson, California, USA

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Reviewed: Nov. 9, 2007

Cooking this was a lot of fun, it smelled so delicious. I added a cup of mushrooms as well. I also made my own tomato sauce so it had all the flavors I love in it. I would recommend more sauce as well. It smelled great when cooking the vegetables, but after baking it all together it kind of lost some of the original intensity I thought it would have. Despite this it was delicious and healthy and I'll be making it again.

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HHOAL

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Reviewed: Oct. 26, 2007

This was really nice! I didn't have the vegetables mentioned in the recipe because I've been running low, so I just used some frozen mixed vegetables in the freezer and this still turned out so well! Instead of one tomato and the tomato sauce, I just used one whole can of chopped tomatoes - half cooked with the vegetables and half on top. I also added some cheese inside and on top. It was gooo-oood!

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Shayna

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Sep. 2, 2007

I'm giving this 3 stars not because it is bad, but because it is not anything special. Tasty enough really, just nothing I oooh-ed and aaah-ed about while eating it. I really liked the lentils and zucchini in there. Even the celery. But you know it's not the greatest meal ever if the celery is one of the best things about it. The sauce was fairly dull. Not sure what half of the tomato sauce was doing on top. Maybe stopping it from drying out? If so, fair enough. It wasn't dry which is always a relief with casseroles. Otherwise, I would have prefered to mix it in, so that it could blend in with the herbs and garlic. It is a little plain there, sitting on the top as is. I grated some emmental cheese on it when reheating, that helped. All together, really not a bad meal. But not something I'd happily serve to friends.

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Aug. 31, 2007

I really like this recipe! Very healthy, relatively easy and good. I may try adding raisins next time - seems that might be a good addition with the flavor combos. Very happy to find yet another good way to use lentils and veggies.

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: May 18, 2007

very good and can easily subsitute veggies when needed

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laura

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Reviewed: Oct. 15, 2006

Loved this recipe. I didn't have zucchini so I substituted broccoli. I also topped it with french onions for the last five minutes of baking. It looks like some have complained that the meal was dry or didn't have enough flavor, but mine was not like that at all. I may have used more tomato sauce than called for as I didn't measure it just threw in on until it looked like enough. This will definately become a staple recipe for our vegetarian family.

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EJBENEC

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Reviewed: Aug. 28, 2006

This was okay, but that's it. Too dry, and a little on the bland side.

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Alexa

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2006

Wonderful recipe. I had to substitute a little with things I had on hand and it all worked well. I used garlic powder, canned tomatoes, and broccoli in place of the garlic cloves, fresh tomatoes, and zucchini. I also added cayan pepper. The results were a little dry but otherwise well-received by my family. I can't wait to make it again and see what else I can do with it.

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Katy

Cooking Level: Intermediate

Home Town: Copperas Cove, Texas, USA

Living In: Frederick, Maryland, USA

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Lentil Rice and Veggie Bake

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