This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 1¼ hrs

Rice and Lentil Casserole

Read Reviews (48)

"This is an easy to make casserole that uses just 1 covered pan. Very tasty and a family favorite. I hope you enjoy it!" — jill

Ingredients Edit and Save

Watch video tips and tricks

Carrot Pecan Wild Rice

Italian Rice Croquettes

Greek Lentil Soup

Best Spanish Rice

Creamy Rice Pudding

Coconut Milk Rice Pudding

Easy Delicious Chicken and Rice Casserole

Broccoli Rice Casserole

Broccoli, Rice, Cheese, and Chicken Casserole

How to Cut Onions

Original recipe makes 4 servings Change Servings

1 pound Italian sausage
1 onion, chopped
1 green bell pepper, chopped

1/2 cup dry lentils
1/2 cup uncooked rice
1 2/3 cups chicken broth

Check All Add to Shopping List

Directions

In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

ADVERTISE WITH US

My husband had been nagging for a while for me to make a lentil casserole like his mom used to make. I found this super easy recipe, and he loved it! fantastic hit! He even liked it better than mom's! (Sorry mom!) So yummy and easy. I just added more broth than listed... full 15oz can

—Amber Z

See full review »

Most Helpful Critical Review

Oct 27, 2010

Strangely, I found this dish simultaneously bland and too salty. Also, the recipe said to use dry lentils, but I soaked mine overnight and they were still hard and undercooked; I don't know but perhaps I used the wrong type of lentils? All in all, this was a fairly hearty and filling meal but I don't think I would make it again.

—missus wife

See full review »

60 Ratings

See other versions of this recipe!

May 16, 2006

Great recipe! I made this with brown rice and it was fabulous. The brown rice made it a very hearty meal. I added a bit more salt and used HOT italian sausage and browned it thoroughly before adding the rest of the ingredients. It took a bit longer, but I am sure it added to the overall flavor of the dish. I like flavorful food and I found this one very good!

—Kiristine

See full review »

Apr 03, 2008

This is a very basic meal. Don't expect a wow of flavor but rather a warm simple, wholesome tasting meal. I halved the recipe and my 3 year old and I finished it at one sitting. I used 2 large links of mild italian turkey sausage and took the meat out of the casing. Browned the meat in a 2 quart pot, removed, and then added the onion and some chopped celery. Then soon added the broth and a splash of water, brown rice (healthier and takes just as long to cook as the lentils) and lentils. Brought to a boil, then set to low for 40 min. Added the sausage back into the mix a few minutes before the lentils were done. My son gobbled this up.

—FieldGreens

See full review »

Aug 29, 2008

I made a vegetarian version of this recipe which was a hit with my family and will become one of our regular meals. Instead of water, I used vegetable stock. I also added 1 tsp salt, 1/2 tsp garlic powder, and 1 tsp Italina sesaonings. Sometimes I add spinach, mushrooms, or other veggies on hand. I've taken it as a side dish and have even made it for mom's with newborns. Thank you for the inspiration.

—Jennifer

See full review »

Feb 11, 2007

Flavorful, simple, filling, and nutritious. I'd give this 4.5 stars if I could. I needed to cook it longer than an hour and had to add a little extra liquid before the lentils were done. I think next time I make it I'll use brown rice (to more closely match the cooking time of the lentils) and extra liquid, and either bake it or use the slow cooker. I think either of those methods would be better for this type of recipe. We really liked it, very tasty.

—DONNAINMICHIGAN

See full review »

Nov 17, 2010

This was FANTASTIC! It had a great flavor and the entire family loved it. Best of all, it is so easy to prepare. I changed this a bit according to ingredients on hand. I used chicken and sun-dried tomato sausage, omitted the bell peppers, and added more rice, lentils, and chicken broth. I used 3/4 cup each rice and lentils.

—valerie

See full review »

Dec 10, 2007

Made the mistake of thinking it'd be okay to use brown basmati since the cooking time is so long. Well, 70 minutes on the stove and only some of the rice was fully cooked. Most was partially done, but luckily the dish was still edible. The flavor was overpowering for me, but my two companions loved it. Next time I think I'll use low-sodium broth or cut regular broth with water, and I'll serve this over rice instead of including rice in the casserole. I will make this again, though, it was really fast and easy.

—kxo

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

My Mom's Sausage and Rice Casserole

Rice and Lentil Pilaf

Ham and Wild Rice Casserole

My Mom's Sausage & Rice Casserole

Slow Cooker Lentil Rice Soup

Lentil Rice and Veggie Bake

Spicy Sausage and Rice Casserole

Zulandt's Lentil Casserole

Wild Rice Casserole

Wild Rice and Beef Casserole

ADVERTISE WITH US

Nutrition

Calories
582 kcal
29%

Carbohydrates
38.4 g
12%

Cholesterol
86 mg
29%

Fat
36.1 g
56%

Fiber
8.4 g
33%

Protein
24.7 g
49%

Sodium
834 mg
33%

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

Nutritional Information

Rice and Lentil Casserole

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 582
** Calories from Fat: 325

% Daily Value *
** Total Fat 36.1g 56 %
** Saturated Fat 12.9g 64 %
** Cholesterol 86mg 29 %
** Sodium 834mg 33 %
** Potassium 638mg 18 %
** Total Carbohydrates 38.4g 12 %
** Dietary Fiber 8.4g 33 %
** Protein 24.7g 49 %
** Sugars 2.8g
** Vitamin A 3 %
** Vitamin C 45 %
** Calcium 6 %
** Iron 43 %
** Thiamin 91 %
** Niacin 70 %
** Vitamin B6 38 %
** Magnesium 20 %
** Folate 104 %

* 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.