Luscious Lentil and Brown Rice Casserole


Luscious Lentil and Brown Rice Casserole
Adapted from The Whole Food Nutrition Cookbook
Course: Side Dish
Author: Laura Halpin
  • 1 T extra virgin olive oil
  • 1 medium red onion chopped
  • 2 cloves garlic crushed
  • 2 large carrots diced
  • 1 ½ t dried thyme
  • 1 t garam masala
  • 1 t sea salt
  • 2 c frozen chopped spinach or more!
  • 2 T apple cider vinegar
  • ¾ c green lentils
  • ½ c brown rice
  • 4 c water
  1. Preheat oven to 350.
  2. In an oven proof pot, heat olive oil over medium heat. Add chopped red onion and crushed garlic. Saute for about 3 minutes, stirring frequently. Then add the carrots, thyme, garam masala and salt; stir to coach with olive oil. Saute for a few minutes more then add the chopped spinach and stir.
  3. Wait until the spinach has thawed and the mixture is sizzling again, then add the lemon juice and stir to remove any browned bits. Quickly add the lentils, brown rice, and water; mix well.
  4. Place into a covered pot in the preheated oven and bake for 1 hour and 25 minutes.

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