210 Reviews

I found I needed to bake this an additional 20 minutes without the cover to fully cook the rice and get the water to absorb (and I was starved!). Amy's original recipe called for baking at 300, covered, for 1.5 hours, and then uncovered for 20 more minutes. That may work better. Regardless, this recipe is delicious, and I didn't even add cheese. I used half veggie half chicken broth (almost 2 cans worth). Next time I may add some carrots or whatever else I have on hand. Delicious, cheap, versatile!

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Demandy August 18, 2006

This was a whole new experience for me. I had never cooked lentils before and I admit that I am going to have to get accustomed to them. They were good, just different, and this is a very easy recipe to make. DH really loved this recipe. I will be making this recipe again.

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Jellyqueen February 10, 2004

OMG this is good!!! The brown rice and lentils go very well together. They cooked perfectly. I will definitely make this again-it's so easy!

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cuisinebymae February 04, 2004

This is easy and delicious. Fresh chopped garlic instead of powder makes it sooo much better. We sometimes mix in plain yogurt to make it creamier and to add protein.

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audgey October 29, 2015

I added so much stuff to this and made so many changes that I'm not sure that I can fairly rate this. I decided that since it's a pretty good base recipe, I will give it 4 stars instead of 5. I added an extra half cup of lentils, subtracted a half-cup of broth (veggie broth) and added a small can (8 oz.) of roasted garlic tomato sauce. I also pumped up the flavor by sauteing the onion (sweet variety) with olive oil (sage and mushroom flavored), pepper strips, a chipotle pepper, two garlic cloves and some of the light green/white parts of a green onion. I also added celery salt, leftover tomato slices, black pepper, a few pinches of sugar, a splash of basalmic vinegar, dried savory and herbs de provence to the overall casserole. Cooked at about 350-365 until lentils and rice were al dente and most of the liquid evaporated. Added mexican shredded cheese and cooked until browned (I love crispy cheese) at 375. IT WAS AWESOME! Very rich, comforting and flavorful. The rice got lost in the mix. Next time I would add more rice and maybe less lentils.

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jgreen1288 August 19, 2015

This is such a simple and delicious recipe! I used red lentils instead of regular lentils. I also added some pepper flakes & dried sage to the recipe. I used "better than boullion" vegetarian base & this recipe came out so good!

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Sophia R. March 11, 2015

Wow! Wonderful meatless Monday dish. My daughter thought it was like a healthy shepherds pies. I did make several modifications: added carrots and celery and spinach asked it covered with foil in a 375 degree oven for 45 minutes then I topped with 1 cup of cheese. I baked uncovered at 375 degree oven for 20 minutes. Wonderful!

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Nancy S. February 17, 2015

I was surprised how good this was. I ate 3 helpings :) However, the aftertaste is VERY onion-y. I will make this again because it's SOOOO easy, SOOOO cheap...but I will definitely fry the onions next time, before mixing them into the other ingredients. I added a snack-size portion of shredded mini-carrots, used 2 tsp of Italian Seasoning instead of 1 tsp, and added a couple shakes of ginger & cayenne. I will do everything the same next time, except sauté the onions first. With the onion aftertaste, I wouldn't want to serve it to guests. Hopefully the pre-sauté will fix that.

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styxfire January 12, 2015

becoming a family Favorite! Found it for my Vegetarian daughter over thanksgiving and found it so easy and enjoyed by everyone I now keep lentils in the house at all times... So easy and I am thinking about trying it with some other Veggies and some other seasonings.

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cathy c. January 12, 2015

Great dish and quite easy to make.

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Liviu P. January 08, 2015
Brown Rice and Lentil Casserole