Herbed Lentils and Rice

Herbed Lentils and Rice

"Looking for dishes that are both healthy and yummy, Judy Manbeck latched on to lentils, 'I'm trying to incorporate more legumes and whole grains into our diet, so this blend of lentils and rice is perfect,' she writes from Chanute, Kansas."
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Ingredients

1 h 40 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  1. In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice. Uncover; sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 329 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 601 mg sodium, 43 g carbohydrate, 12 g fiber, 22 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 1 fat.

Reviews

Read all reviews 74
  1. 92 Ratings

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Most helpful positive review

Giving this 5 stars but with one recommendation that was preferred at my house. That is to use 3/4 cup of brown rice and 1/2 cup of lentils. No need to adjust the liquid amount, just cook as n...

Most helpful critical review

Really wanted to like this but I did not. Seemed a little bland despite the herbs.

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Giving this 5 stars but with one recommendation that was preferred at my house. That is to use 3/4 cup of brown rice and 1/2 cup of lentils. No need to adjust the liquid amount, just cook as n...

This dish was exactly what I was looking for! A wonderful side dish or great on it's own. The kids loved it, too! We used sharp cheddar instead of the swiss cheese, substitued some water for ...

This is one of my favorite recipes on this site - it's absolutely foolproof. Also a great "base" for adding other things to. I've never made it with the cheese, but am still a huge fan. I mak...

Use sharp cheddar! Rarely can one find a recipe that can be thrown all into one pot and into the oven, and come out so gourmet (not to mention inexpensive and healthy)!

Fabulous!! I used 3/4 cup rice (I grabbed the wrong measuring cup) and also added 3/4 cup mushrooms. Used an Italian cheese blend. I started with 3 cups liquid and had to add 1/2 cup in the l...

This was SO good!!! Even my diehard meat-and-potatoes hubby loved it...this will be a repeat at our house, for sure! The only change I made was to substitute sharp Cheddar for the Swiss (didn'...

This was tasty but it did require a much longer cooking time and more liquid before the rice was fully cooked. I didn't add cheese on top (just inside) but it was great as a side dish.

This recipe is wonderful! My husband hates beans and my son hates brown rice, but both LOVED this! I didn't have white wine, so used all chicken broth, and cheddar instead of swiss. It was SO...

This dish was really good and my family really enjoyed it! I used 3 cloves of garlic instead of the garlic powder, but otherwise followed the instructions exactly. It was ready in about 80 min...

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