READY IN ABOUT 2½ hrs

Zulandt's Lentil Casserole

Read Reviews (29)

"A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs." — DONNA

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 2 hrs 5 mins
READY IN 2 hrs 20 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 24, 2008

Don't hesitate to cook this, it's not complicated, or demanding, just needs a little fussing over to check on liquid levels, but it's well worth your time. Console yourself in the process with a nice glass of Shiraz and you won't lament your losses. I've had a yearning for a lentil casserole for weeks, perhaps months now. I am a Mum of 3 fussy eaters, but I have a very demanding palate, with a penchant for herbaceous, flavourful, spicy dishes from all corners of the globe. So only about once a week do my husband and I get to savour something WE (read "I") like. This dish was delicious. I took the advice of many of Allrecipes cook's reviews before me and added: 1 garlic clove (next time blow the expense perhaps 2), chopped carrot (next time, another veggie as well), a tin of chopped tomatoes (an essential ingredient!) and I was heavy handed with the cumin and oregano. Hearty, filling (but not fattening), wholesome, delicious, and with lots leftover for heat-up lunches and one-parent dinners. This one is a definite addition to the family cookbook.

—zendiva

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Most Helpful Critical Review

Apr 17, 2009

It wasn't bad, but it wasn't great either. It was pretty bland. The second time I made it I tried doubling the spices, but it didn't seem to make any difference.

—Googers

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37 Ratings

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Jun 11, 2007

I thought it was yummy! I added carrots, fresh garlic, a little bit of frozen veggie mix and green onions to jazz it up a bit. Also used just a bit of breadcrumbs as I don't think much was needed. I added some chopped fresh tomato to the finished dish. Pretty good, will make again!

—discokitty

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Oct 03, 2005

My family and guests all thought this casserole was fabulous, even my picky daughter. I did omit the zucchini because we are not big fans. Next time around, I will not use as much bread crumbs on top, but that did not affect the fantastic flavor of this dish. Don't be shy with the seasonings!

—Erin Kueneman

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Jan 06, 2010

This is my favorite recipe ever!! Lentils and rice are boring to many people, but to me this recipes meets all of my criteria: cheap, healthy and it tastes great! I do not add the zucchini and I use chicken bouillon instead of vegetable. Additionally, I add about 4 minced garlic cloves to the sauted onion and I some cayenne pepper and red pepper flakes while the lentils are cooking. I also use italian seasoning instead of the oregano and add a little extra cumin. I also only add about half the amount of bread crumbs to the top. The cheese can be reduced to make it a healthier meal and it still tastes great! With these changes this recipes is my favorite!

—Erin

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Apr 08, 2008

I added lots to this recipe: garlic, carrots, celery, a bay leaf, Parmesan cheese, and no-salt seasoning. I also used leftover rice, which it's great for. I ended up needing less water for the lentils; about 4 instead of 6 cups water. Overall it turned out really well!

—Parjata

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Oct 10, 2005

This was absolutely delicious. My family isn't vegitarian, we just like eat healthy at times so I used beef bouillon cubes instead. Next time, I won't use bread crumbs, it really doesn't add anything to the dish. I will probably just top with cheese and bake at a higher temp to get a pretty top to the casserole. You could eat it before you put it in the oven if you wanted. Just make sure to salt and pepper to your taste before putting in the oven, or it could be a little bland.

—JDGator

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Mar 27, 2008

I was actually getting ready to make speghetti when I realized I had sprouted lentils I needed to use and found this recipe online. I had celery, green pepper, onion, mushrooms and even some roma tomatoes chopped up and frying in my ground beef already so I added it to the rest of the ingredients (rice, lentils that I boiled briefly already spices, cheese) I didn't use the bread crumbs either... I used lots of old cheddar cheese and I accidentally grabbed curry instead of my cumin and ended up adding them both which was very yummy. I think without the celery, mushrooms etc. this dish would of been to bland and plain on the visual palette. I'll make this again with all the stuff I added this time... very yummy.

—DebbieRobert

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Nutrition

Calories
496 kcal
25%

Carbohydrates
66.5 g
21%

Cholesterol
29 mg
10%

Fat
15 g
23%

Fiber
17.1 g
68%

Protein
24.1 g
48%

Sodium
552 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zulandt's Lentil Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 496
** Calories from Fat: 135

% Daily Value *
** Total Fat 15g 23 %
** Saturated Fat 6.9g 34 %
** Cholesterol 29mg 10 %
** Sodium 552mg 22 %
** Potassium 712mg 20 %
** Total Carbohydrates 66.5g 21 %
** Dietary Fiber 17.1g 68 %
** Protein 24.1g 48 %
** Sugars 3.2g
** Vitamin A 8 %
** Vitamin C 13 %
** Calcium 35 %
** Iron 60 %
** Thiamin 49 %
** Niacin 61 %
** Vitamin B6 35 %
** Magnesium 47 %
** Folate 147 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.