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Published on June 15, 2020

Whole-Grain Lentil Casserole

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This hearty recipe comes from Leslie Beck, RD, author of 12 nutrition books, including The Plant-Based Power Diet and Foods that Fight Disease.

Ingredient

  • 1 1/2 cup sodium-reduced chicken or vegetable stock
  • 1/2 cup dried green lentils
  • 1/2 cup uncooked brown rice
  • 1 cup stewed tomatoes
  • 1/2 cup dry white wine or freshly squeezed lemon juice
  • 1 cup chopped onion
  • 1 clove garlic, crushed
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1 bay leaf
  • Freshly ground black pepper, to taste
  • 1/2 cup reduced-fat shredded cheese, such as cheddar or mozzarella

Preheat oven to 350 degrees. In a 6-cup casserole dish, combine stock, lentils, rice, tomatoes, wine, onion, garlic, thyme, basil, bay leaf, and pepper.

Cover with lid or foil and bake for 1½ hours, stirring two or three times. Sprinkle cheese on top and bake for another 5 minutes.

Makes 4 servings (1½ cups each) with 288 calories, 5 g fat, 43 g carbohydrates, 491 mg sodium, and 5 g fiber, plus 15 g protein.

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