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Zulandt's Lentil Casserole
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Prep Time:
15 minutes
Cook Time:
125 minutes
Total Time:
140 minutes
Cheesy Cheddar and lentil casserole with brown rice, topped with golden breadcrumbs.
Ingredients:
  • 2.75 cups water
  • 3 cubes vegetable bouillon
  • 1.5 cups brown rice
  • 2 tablespoons vegetable oil
  • 1 medium zucchini, chopped
  • 1 white onion, chopped
  • 1.5 tablespoons cumin
  • 2 teaspoons dried oregano
  • 2 cups dry brown lentils
  • 6 cups water
  • salt and pepper to taste
  • 1 (8 ounce) package sharp Cheddar cheese, grated and divided
  • 0.75 cup bread crumbs
Instructions:
  • Bring water and bouillon cubes to a boil in a saucepan. Stir in rice, then cover and simmer over low heat for 50 minutes until the rice is tender and has absorbed all the liquid.
  • In a stockpot over medium-high heat, warm oil. Sauté zucchini and onion until tender, but still slightly firm, for roughly 5 minutes. Add cumin, oregano, lentils, and gradually pour in about 6 cups of water. Bring to a gentle boil and simmer until lentils are tender, for 45 to 60 minutes, adding water as necessary.
  • Preheat your oven to 375 degrees F (190 degrees C) for optimum baking results.
  • Combine the cooked rice and lentils, season with salt and pepper to taste. Add 3/4 of the Cheddar cheese, then transfer the mixture to a 9x13 inch pan. Mix the remaining cheese with breadcrumbs and evenly sprinkle over the dish.
  • Bake until the cheese is gooey and melted, approximately 10 minutes in the preheated oven.

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