Recipe by jill
"This is an easy to make casserole that uses just 1 covered pan. Very tasty and a family favorite. I hope you enjoy it!"
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green bell pepper, chopped
1 2/3 cups
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
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.
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!
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Rice and Lentil Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 582
** Calories from Fat: 325
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