This recipe is VERY easy and yummy. I've made it twice in one week. It is the first lentils recipe that I have tried that my 2 year old actually ate willingly...not sure if it is just that I have tried so many times or that this is particularly great in his mind. I don't have italian seasoning, so I stuck some basil, oregano, red pepper, and cumin in...basically the spices that were in my reach, and it turned out fine. Thank you!
I needed to use up some lentils and this recipe popped up. Not being a fan of rice I turned my nose up at it. I saw that it had five stars and decided to try it. Excellent, easy, cheap, nutritious. Will definitely make again. It was suprisingly a comfort food. I recommend using organic chicken broth. It gave the dish so much flavor.
This tasted really good, but to be honest, for taste alone, I would have given it a four. It gets a five because it manages to taste really good yet it: 1) fits into my student budget; 2) doesn't call for any suspicious foods like condensed soup; and 3) takes only a few minutes to put together. As far as I'm concerned, that makes it a winner.
This was great! I used 1/2 tsp. garlic powder, and white rice and it turned out great. Next time I will definitely try it with brown rice since I am sure that would be even better (and better for you).
I will be making this many more times! The only thing I changed was to add green onion that needed to be eaten, in addition to the onion called for. Also, I used 4-5 minced cloves of garlic, instead of powder, and cooked it at 350. My husband kept saying it smelled like Thanksgiving. It was delicious.
This is an EASY tasty recipe. I used 1/2 cup lentils and the other 1/4 cup quinoa. I think next time I would definitely add something more to it - mushrooms and peas I think would be good to try.
Like amandamay, I did not expect to like this recipe, but decided to try it anyway and it turned out FANTASTIC! I added extra basil and oregano, a touch of cayenne pepper, and one medium tomato diced. Also, because I live at a high altitude I added just under a cup of extra veggie broth. I ended up cooking this at 300 for about 1.5 hours. Then I shut the oven off, and let the casserole stay in for another 1.5 hours ( I had a yoga class). Put it in the fridge, and ate it the next day with melted cheddar and mozzarella. SO creamy and flavorful! Thanks! :)
I made this last night for my office Halloween Party and it was a great success. My coworkers loved it, as did I. The texture of the rice was perfect. I did make some modifications to the recipe by adding 1/2 cup salsa and minced garlic, but otherwise, I stuck to the recipe and it turned out perfect. I will be making this dish often. Thanks so much.
Surprising good and filling. Very simple. Used veggie stock this time. Would try with chicken stock and maybe poultry seasoning next time. Used 1/4 t. garlic powder. Would probably increase that, too. Did not use cheese-- still great though.
This has a good flavor and went over well with the family. Only trouble we ran into was that at the end of the cooking time it was still under an inch of water. It took close to 45 min to get the rest of it to absorb. I thought maybe I'd done something wrong, but had the same result the second time. I'm sure we'll be making this often; now I just know to start much earlier. I think this would double well in a 9x13 pan and the kids were already trying to think of variations they'd like to try (add tomatoes, etc). Of course, they don't know I'd already added flax and a few other 'tidbits,' lol. Thanks so much for posting!