Lentils and Rice Casserole ~ GF with a soup option
Disclosure: Some of the links below are affiliate links, meaning that at no additional cost to you, I will receive a commission if you click through and make a purchase. Read our full affiliate disclosure here.
This savory lentils and rice casserole is gluten-free, low-fat, and makes into one of my favorite soup recipes too.
I have always liked this lentil and rice combination, maybe it’s the nutmeg and bay leaf together.
Vegetarians may choose to top this dish with a little cheese, vegans may want to sprinkle on some cheddar flavored Daiya Cheese. Without is tasty too. It has a nice hearty feel to it.
For non-vegans and non-vegetarians, this is a side dish option. Add a little flair to your rice. The lentils are a great source of fiber, 9 grams per 1/4 cup pre-cooked measurement.
And how does reheating some for breakfast with some whole grain or gluten-free toast sound? Try this sometime, it’s a healthy way to start your day!
To Make Lentil and Rice Casserole You Will Need These Ingredients:
- Lentils
- Bay leaf
- Salt
- Water
- Rice, cooked (1/3 cup pre-cooked measurement)
- Onion
- Olive oil
- Parsley
- Ground nutmeg
- Pepper
- Canned tomatoes
Here is another idea for this recipe that I discovered while sneaking bites while I was cooking:
It can easily serve as a soup before baking. Just prepare in a kettle as above including the onions. Add the precooked rice after the lentils have cooked 30 minutes. Heat until the rice is hot and serve as soup. The leftovers will turn into a casserole by the next day.
Weight watcher points are 7 for a heaping cup. Lentils are a great source of protein as well, 8 grams per 1/4 cup pre-cooked measurement.
I hope you enjoy this dinner idea and also try this meatless plant-based lasagna that won’t raise your cholesterol.
Please pin and share
Lentil and Rice Casserole
Ingredients
- 1 cup lentils dry measurement
- 1 bay leaf crushed
- 1 tsp. salt
- 3 cups of water
- 1 cup rice cooked (1/3 cup pre-cooked measurement)
- 1 medium onion chopped finely
- 1/2 Tbsp. olive oil
- 3 sprigs parsley
- 1/4 tsp. ground nutmeg
- 1/8 tsp. pepper
- 1 -14.5 oz can tomatoes chopped or pureed
Instructions
- Preheat oven to 350
- Sort and wash lentils. In a medium kettle, add water, lentils, bay leaf, salt, and parsley. Cover and cook until lentils are tender, about 30 minutes.
- Saute onion in 1/2 Tbsp. oil until tender. (use water or some of the liquid from the canned tomatoes)
- Add all ingredients together.
- Pour into a casserole dish. Bake for 30 minutes.
- Cover for a very moist casserole. I like to uncover the last 10 minutes.
- If you find after making this recipe you would prefer a thicker end result, you can reduce the tomatoes to 1 cup
- Note: Here's the soup option:
- It can easily serve as a soup before baking. Just prepare in a kettle as above including the onions. Add the precooked rice after the lentils have cooked 30 minutes. Heat until the rice is hot and serve as soup. The leftovers will turn into a casserole by the next day.
